Creamy Mushroom Chicken and Wild Rice Soup

Ingredients:

1 lb boneless, skinless chicken breast (or thighs), cooked and shredded

1 cup uncooked wild rice blend

1 tbsp olive oil

1 small onion, diced

2 garlic cloves, minced

2 cups mushrooms, sliced

4 cups chicken broth

2 cups milk (or half-and-half)

Salt and pepper, to taste

1 tsp thyme (optional, for added flavor)

2 tbsp all-purpose flour (optional, for thickening)

Fresh parsley, chopped (for garnish)

Instructions:

1. Cook the Wild Rice:

Prepare the wild rice blend according to the package instructions.

Once cooked, set aside.

2. Sauté the Vegetables:

Heat olive oil in a large pot or Dutch oven over medium heat.

Add the onion and sauté until softened, about 3-4 minutes.

Stir in the garlic and cook for 1 minute until fragrant.

Add the mushrooms and cook for another 5-6 minutes, until they release their moisture and are tender.

3. Add Broth and Chicken: