Ingredients

• 2 tablespoon unsalted butter
• 1 yellow onion, diced
• 2 carrots, diced
• 2 celery, diced
• 8 ounce mushrooms, sliced
• 6 cup chicken broth, low-sodium
• 1 cup wild rice
• 3 cup cooked shredded chicken, shredded
• 1 cup heavy cream
• 1 bay leaf
• 1 teaspoon thyme, fresh
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper
• 2 tablespoon fresh parsley, chopped

Steps

1. Rinse the wild rice under cold running water in a fine-mesh strainer to remove any debris.
2. Peel and dice the onion into 1/4-inch pieces; peel and dice the carrots; dice the celery stalks; slice the mushrooms into 1/4-inch thick pieces.
3. Shred the cooked chicken into bite-sized pieces if using a whole chicken or poached breasts; if using rotisserie chicken, pull meat apart into shreds.
4. Melt butter in a large pot over medium heat.
5. Add the diced onion, carrot, and celery to the pot and sauté for 5 minutes until the onion becomes translucent and the vegetables begin to soften.
6. Add the sliced mushrooms to the pot and cook for 3 minutes, stirring occasionally, until they release their moisture.
7. Pour in the chicken broth and add the wild rice, bay leaf, and thyme; stir well to combine.
8. Bring the mixture to a boil over high heat, then reduce heat to low and cover with a lid.
9. Simmer for 30 minutes until the wild rice is tender and has split slightly; stir occasionally.
10. Add the shredded chicken to the pot and stir to distribute evenly throughout the broth.
11. Reduce heat to medium-low and stir in the heavy cream; heat through for 2 minutes, being careful not to boil.
12. Remove the bay leaf and taste the soup; adjust seasoning with salt and black pepper as needed.
13. Ladle the soup into bowls and garnish generously with fresh chopped parsley; serve hot.