A creamy, hearty soup with tender chicken, wild rice, and savory vegetables, perfect for chilly evenings.

3 tbsp butter, divided

1 lb mushrooms, sliced

1 onion, diced

2 carrots, diced

2 stalks celery, diced

2 cloves garlic, chopped

1 tsp thyme, chopped

6 cups chicken broth

1 cup wild rice (or a blend of rice including wild rice)

1 1/2 cups cooked and diced or shredded chicken

1 cup milk or cream

1 cup parmigiano reggiano (parmesan), grated

Salt and pepper to taste

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In a large pan, melt 2 tbsp butter over medium-high heat. Add mushrooms and cook until their liquids release and evaporate, about 10-15 minutes. Set aside.
In the same pan, add the remaining 1 tbsp butter. Sauté onions, carrots, and celery until tender, about 8-10 minutes.
Stir in garlic and thyme; cook for another 1 minute until fragrant.
Add chicken broth, wild rice, cooked chicken, and cooked mushrooms. Bring to a boil, then reduce heat and simmer, covered, until the rice is tender, about 20-30 minutes.
Stir in milk and parmesan cheese until the cheese is melted. Season with salt and pepper to taste.

For a vegetarian version, substitute chicken with additional vegetables like potatoes, peas, or plant-based protein.

If wild rice isn't your favorite, you can substitute with brown rice or white rice.

Add a pinch of red pepper flakes or chopped jalapeño for a spicy kick.

Try using rosemary or sage instead of thyme for a different flavor profile.

For even creamier soup, use heavy cream instead of milk.