The Creamy Chicken and Mushroom Recipe You Can't Resist

Ingredients

• 1.5 pounds Boneless Chicken Thighs (cut into bite‑size pieces after cooking)
• 2 tablespoons Olive Oil (for searing the chicken)
• 2 tablespoons Butter (divided, for mushrooms and vegetables)
• 8 ounces Mushrooms (sliced; any variety works)
• 1 medium Onion (finely chopped)
• 2 stalks Celery (chopped)
• 2 medium Carrots (peeled and diced)
• 3 cloves Garlic (minced)
• 1 teaspoon Fresh Thyme (leaves stripped)
• 6 cups Chicken Broth (low‑sodium preferred)
• 1 cup Wild Rice (rinsed)
• 1 cup Cooking Cream (heavy cream or half‑and‑half)
• ½ cup Parmesan Cheese (freshly grated)
• 1 teaspoon Adobo Seasoning (or simple salt & pepper)
• ½ teaspoon Black Pepper (freshly ground)
• to taste Salt
• 2 tablespoons Fresh Parsley (chopped, for garnish)

Instructions

1. Season the Chicken

   Pat the chicken thighs dry, then toss them with Adobo seasoning, salt, and black pepper until evenly coated.

   Time: PT5M

2. Sear the Chicken

   Heat the skillet over medium‑high heat, add olive oil, and sear the chicken in batches until golden and cooked through, about 3‑4 minutes per side. Transfer cooked pieces to a cutting board.

   Time: PT10M

3. Dice the Cooked Chicken

   Using a sharp knife, chop the seared chicken into bite‑size cubes and set aside.

   Time: PT3M

4. Sauté Mushrooms

   In the same skillet, melt 1 tablespoon butter, add sliced mushrooms, and cook, stirring occasionally, until they release their liquid and it evaporates, about 5 minutes.

   Time: PT5M

5. Set Mushrooms Aside

   Transfer the cooked mushrooms to a bowl and keep warm.

   Time: PT1M

6. Sauté Aromatics

   Add the remaining 1 tablespoon butter to the skillet, then add chopped onion, celery, and carrots. Cook, stirring occasionally, until softened, about 10 minutes.

   Time: PT10M

7. Add Garlic and Thyme

   Stir in minced garlic and fresh thyme; cook for 1 minute until fragrant.

   Time: PT1M

8. Combine Broth, Rice, Chicken, and Mushrooms

   Pour in the chicken broth, add the rinsed wild rice, diced chicken, and the sautéed mushrooms. Increase heat to bring the mixture to a rolling boil.

   Time: PT5M

9. Simmer the Soup

   Once boiling, cover the pot, reduce heat to low, and let simmer for 20‑30 minutes, or until the rice is tender.

   Time: PT25M

10. Finish with Cream and Cheese

    Stir in the cooking cream and grated Parmesan cheese. Continue cooking on low heat, stirring, until the cheese melts and the soup is velvety, about 5 minutes.

    Time: PT5M

11. Garnish and Serve

    Ladle soup into bowls, sprinkle chopped fresh parsley on top, and serve hot.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

25 g

Carbohydrates

30 g

Fat

15 g

Fiber

3 g