Speedy Chicken and Wild Rice Soup in a Snap

1.Heat the olive oil in a large pot over medium heat.

2.Add the chicken breasts to the pot and cook for about 5-7 minutes on each side, or until fully cooked. Remove the chicken from the pot and set aside.

3.In the same pot, add the wild rice and chicken broth. Bring to a boil, then reduce the heat to low, cover, and simmer for about 20 minutes or until the rice is tender.

4.While the rice is cooking, shred the cooked chicken using two forks.

5.Once the rice is tender, add the shredded chicken back into the pot.

6.Stir in the heavy cream, garlic powder, onion powder, dried thyme, dried rosemary, salt, and black pepper.

7.Add the frozen mixed vegetables to the pot and stir to combine.

8.In a small bowl, mix the cornstarch with water to create a slurry. Add this to the soup to thicken it slightly.

9.Continue to cook the soup for an additional 5 minutes, stirring occasionally, until the vegetables are heated through and the soup has thickened.

10.Taste and adjust seasoning if necessary before serving.