Rich, comforting bowl with chicken, mushrooms, wild rice, and Parmesan.
# What You Need:
→ Proteins
01 - 2 boneless, skinless chicken breasts, diced (about 14 ounces)
→ Vegetables
02 - 9 ounces cremini or white mushrooms, sliced
03 - 1 medium onion, diced
04 - 2 medium carrots, diced
05 - 2 celery stalks, diced
06 - 3 cloves garlic, minced
→ Grains
07 - 1 cup wild rice, rinsed (about 6.5 ounces)
→ Liquids
08 - 6 cups chicken broth, preferably low sodium
09 - 1 cup whole milk or half-and-half
→ Dairy
10 - 1/2 cup freshly grated Parmesan cheese, plus extra for serving
→ Fats
11 - 3 tablespoons unsalted butter
→ Thickeners
12 - 2 tablespoons all-purpose flour or gluten-free flour blend
→ Herbs & Seasonings
13 - 1 teaspoon dried thyme
14 - 1 bay leaf
15 - 1/2 teaspoon freshly ground black pepper
16 - Salt, to taste
→ Garnish
17 - Chopped fresh parsley
# How to Make:
01 - Melt 2 tablespoons butter in a large pot or Dutch oven over medium heat. Add diced chicken and cook until lightly browned and cooked through, about 5–6 minutes. Transfer to a plate and set aside.
02 - Add remaining tablespoon of butter to the pot. Sauté onion, carrots, and celery for 4–5 minutes until softened. Add mushrooms and garlic; cook 4 more minutes until mushrooms release moisture and begin to brown.
03 - Sprinkle flour over the vegetables. Stir and cook for 1 minute to remove the raw flour taste.
04 - Gradually pour in chicken broth, stirring to combine and prevent lumps. Add wild rice, thyme, bay leaf, black pepper, and a pinch of salt.
05 - Bring to a boil, then reduce heat to low. Cover and simmer for 35–40 minutes, stirring occasionally, until rice is tender.
06 - Return cooked chicken to the pot. Stir in milk and Parmesan cheese. Cook for 3–4 minutes until heated through and slightly thickened. Adjust seasoning with salt and pepper if needed. Remove bay leaf and serve hot with extra Parmesan and parsley.
