Creamy Mushroom Chicken and Wild Rice Soup

Pour in the chicken broth and bring to a simmer.

Stir in the shredded cooked chicken and cooked wild rice.

Season with salt, pepper, and thyme, if using.

4. Create the Creamy Base:

Lower the heat to medium-low and stir in the milk (or half-and-half).

If you prefer a thicker soup, whisk together 2 tbsp of flour with a little water to form a slurry, then stir it into the soup.

5. Simmer and Serve:

Let the soup simmer gently for 10-15 minutes, stirring occasionally, until heated through and flavors meld.

Adjust seasonings as needed.

6. Garnish and Enjoy:

Serve hot, garnished with fresh parsley for a pop of color.

Tips:

For a richer flavor, swap milk for heavy cream.

Add extra veggies like carrots or celery for more texture and nutrition.

Leftovers can be stored in the fridge for up to 3 days or frozen for longer storage.

This hearty, creamy soup is perfect for cold days and will quickly become a family favorite!