creamy chicken mushroom soup w/wild rice

How To Make creamy chicken mushroom soup w/wild rice

• 1

  In large saucepan melt 1/4 stick of butter, then add mushrooms. While they are cooking prepare chicken breast by cutting them in half and adding them to a skillet with olive oil and Italian seasoning. Once the liquid from the mushrooms reduces and they are smooth and brown remove them from heat and set aside. Once chicken is browned remove from heat and allow to cool.
• 2

  In same skillet used to cook mushrooms melt 1/4 stick of butter then add carrots, celery and onion and cook about ten minutes or until soft. Add garlic and thyme and cook another two minutes. Remove from heat and transfer items to a large pot, adding chicken broth.
• 3

  Hand tear chicken once cooled and add to the pot. Make sure to add as much of the olive oil and chicken residue from the skillet as possible, this gives it great flavor. Add mushrooms and rice and bring to a boil, reduce heat and simmer covered for about 30 minutes.
• 4

  Transfer contents of pot to a slow cooker, and cook on low heat adding tomatoes for about three hours, add cream after three hours cooking for one more hour. Sprinkle fresh thyme, and serve with Parmesan cheese
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