Servings: 6

prep time: 15 minutes

cook time: 40 minutes

meal prep?

yes

You’ll need:

• 1 1/2 cups shredded chicken

• 1 1/2 cups wild rice

• 6 carrots, chopped

• 3 celery stalks, chopped

• 6 cups chicken broth

• 2 tbsp fresh thyme, chopped

• 1 tbsp fresh sage, chopped

• 1/2 tsp red pepper flakes

• 2 cups dark, leafy greens

• 2 tbsp fresh parsley, chopped

• 1 cup heavy cream or whole milk

• 1/2 cup grated parmesan

• salt and pepper, to taste

• 6 tbsp butter (2 cold, 4 melted)

• 1 lb. mixed mushrooms, chopped

• 4 cloves garlic, minced

• zest of 1 lemon

Heat the 2 tbsp butter in a large soup pot over medium-high until melted. add the carrots, celery, shallots, and a pinch of salt and pepper. cook until fragrant, about 3-5 minutes. stir in the broth, chicken, wild rice, thyme, sage, crushed red pepper, and more salt and pepper. bring to a boil then cover and reduce heat to low, cooking 35-45 minutes or until rice is tender.

Meanwhile, make the mushrooms:

• Preheat the oven to 425 degrees. line a baking sheet with parchment paper then combine the mushrooms, garlic, lemon zest, and salt and pepper to taste. place in the oven to bake for 25-30 minutes or until golden and crisp, stirring halfway through.

Stir in the cream, parmesan, and greens. cook over medium heat until warmed through or about 10 minutes. stir in the parsley.

Add mushrooms, garlic, and remaining butter to the soup. serve and enjoy!