In the same pot, add another tablespoon of olive oil or butter if needed.
Sauté the chopped onion and sliced mushrooms for 4-5 minutes until softened and lightly browned.
Stir in minced garlic and cook for an additional 1 minute.
Build the Soup Base
Return the chicken to the pot. Add the chicken broth, cooked wild rice, thyme, parsley, salt, and black pepper.
Bring the soup to a gentle boil, then reduce heat and simmer for 10-15 minutes, allowing flavors to meld.
Add Cream for a Luxurious Finish
Stir in the heavy cream and simmer gently for another 5-7 minutes. Be careful not to boil the soup after adding the cream to avoid curdling.
Taste and Serve
Adjust seasoning with more salt or pepper if needed.
Ladle the soup into bowls and garnish with fresh parsley, cracked black pepper, or grated Parmesan cheese, if desired.
Tips for Success
Make It Dairy-Free: Substitute heavy cream with canned coconut milk or a dairy-free cream alternative.
Extra Veggies: Add carrots, celery, or spinach for added nutrition and color.
Leftovers: The soup thickens as it sits. Add a splash of chicken broth or water when reheating.
Enjoy this cozy, hearty soup for a perfect weeknight dinner or lunch!
