Garlic Parmesan Creamy Mushroom Chicken and Wild Rice Soup

Ingredients

1 lb boneless, skinless chicken breasts, diced

- 8 oz baby bella mushrooms, sliced

- 3 cloves garlic, minced

- 1 small onion, finely chopped

- 1 cup wild rice blend

- 4 cups chicken broth

- 1 cup heavy cream

- 1/2 cup grated Parmesan cheese

- 2 tbsp olive oil

- Salt and pepper to taste

- Fresh parsley, chopped (for garnish)

Directions

1. In a large pot, heat olive oil over medium heat. Add diced chicken and cook until browned on all sides, about 5-7 minutes.

2. Add minced garlic and chopped onion to the pot. Cook for another 2-3 minutes until the onion is translucent.

3. Stir in the sliced mushrooms and cook until they start to soften, about 5 minutes.

4. Pour in the wild rice blend and chicken broth. Bring to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes or until the rice is tender.

5. Stir in the heavy cream and grated Parmesan cheese. Season with salt and pepper to taste. Cook for an additional 5 minutes to allow the flavors to meld together.

6. Serve the soup hot, garnished with chopped fresh parsley.