Creamy Chicken Wild Rice
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Details
Cook Time: 65 mins
Servings: 6- This hearty soup is made with shredded chicken, wild rice, and veggies in a creamy broth. Perfect for a cozy night in and even better the next day as leftovers.
Ingredients
- 6 boneless, skinless chicken thighs
- Salt, to taste
- Pepper, to taste
- 1 tablespoon garlic powder
- 1 tablespoon dried thyme
- 1 tablespoon dried parsley
- 2 tablespoons butter
- 4 carrots, small diced
- 1 yellow onion, small diced
- 4 celery stalks, small diced
- ½ pound cremini mushrooms, sliced
- 5 garlic cloves, minced
- 2 cups wild rice
- 8 cups chicken broth
- 2 cups parmesan cheese, divided
- 1 cup heavy cream
- n/a
- ½ cup sour cream
- Parsley for garnishing
Instructions
- In a large bowl, combine the chicken thighs with the salt, pepper, garlic powder, dried thyme, dried parsley, and olive oil. Toss until well coated.
- In a Dutch oven over medium-high heat, add the chicken and cook until it’s golden brown on one side, then flip, and cook the other side, about10 minutes total. Remove the chicken and set aside.
- To the pan, add the butter, carrots, onions, celery, mushrooms, and garlic. Season with salt and pepper, stir, and cook until the veggies are soft. Scoop out and set aside.
- Add the wild rice and the chicken broth to the pot. Bring to a boil, reduce to a simmer, and cook the rice for 45 minutes, or until tender.
- Once the rice is cooked, stir in the Parmesan, vegetables, heavy cream, and fresh thyme. Bring to a boil. Stir in the sour cream.
- Add the chicken back to the pan.
- Serve the chicken over the rice and garnish with grated Parmesan and fresh parsley.
- Enjoy!
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