Creamy Chicken, Wild Rice & Mushroom Soup

RECIPE: (gluten free, dairy free option*)
-olive oil
-1 lb boneless, skinless chicken thighs
-1 yellow onion, diced
-2 carrots, peeled & diced
-2 celery stalks, diced
-10 oz baby bella mushrooms, sliced
-3 cloves garlic, minced
-1 tbsp chopped fresh thyme (or about 1 tsp dried)
-6 cups chicken or veggie broth
-1 cup wild rice
-red pepper flakes to taste
-salt + pepper to taste
-1 cup heavy cream (my favorite dairy free alternative is from Country Crock , you can also try using full-fat canned coconut milk)
-1 tbsp arrowroot starch (or cornstarch) + 1 tbsp water
-1 tbsp fresh parsley
-squeeze of lemon juice
bring a large pot to medium high heat. add oil. once hot, add chicken, season with salt + pepper and sear for 2 minutes per side (they’ll finish cooking later). remove from pan and set aside. reduce heat to medium. add a bit more oil to the pan and then add onions, carrots and celery. cook, stirring occasionally, for about 5 minutes. add mushrooms, garlic and thyme and cook one more minute. then add in broth, chicken, rice and red pepper flakes. bring to a boil, once boiling, cover and reduce heat to low for 50 minutes or until rice is done. take out chicken and shred it. add the shredded chicken back to the pot. add in the cream and arrowroot starch slurry. stir and let cook until warmed and slightly thickened. stir in the parsley and lemon juice. adjust seasonings to taste. enjoy!

[@daijavu5000]

Yuuuum! I have to try this😋🧡

[@munchinwithmaddie2337]

yay i hope you love it!

[@juliastraus4273]

Trust me, hon, I can mess up boiling water-- but I still wanna try this. It looks amazing! Thanx for sharing. I hope you're feeling better.