Creamy Chicken and Wild Rice Soup

Wash your hands and clean the preparation surface. Rinse the mushrooms, carrots, celery, and thyme under running water, removing any damaged areas, and dry well. Slice the mushrooms, peel and dice the carrots, and dice the celery and onion. Strip and chop the thyme leaves. Keep the chicken refrigerated until ready to add it; do not rinse raw poultry.

Melt 1 tablespoon of the butter in the pot over medium-high heat. Add half the mushrooms in an even layer. Cook for 5–6 minutes, stirring occasionally, until their moisture evaporates and they develop browned edges. Transfer to a plate. Repeat with another tablespoon of butter and the remaining mushrooms.

Reduce the heat to medium. Add the remaining 1 tablespoon butter, followed by the onion, carrots, and celery. Cook for 6 minutes, stirring occasionally, until the onion softens. Stir in the thyme, salt, and pepper.

Add 6 cups chicken broth, scraping the bottom of the pot to release the browned bits. Stir in the dry rice blend and browned mushrooms, then add the whole chicken thighs. Wash your hands and clean utensils and surfaces that touched the raw chicken.

Continue simmering the rice, partially covered, until tender with a pleasantly chewy texture, usually 40–55 minutes total from the start of simmering. Follow the rice blend’s package timing as a guide, and begin checking at its earliest suggested time. Stir occasionally to prevent sticking. If the soup becomes too thick before the rice is tender, add some of the reserved 1 cup broth.

Stir in the heavy cream and any remaining reserved broth. Heat gently over low heat for 4–5 minutes, stirring occasionally, until steaming hot; do not let the soup boil vigorously. The finished soup should be creamy and spoonable, with broth surrounding the rice and vegetables. Divide among six bowls and serve hot.