One-Pot Creamy Chicken and Wild Rice Soup

1Heat the olive oil (2 tablespoons) in a large pot over medium heat.

2Season the chicken breasts with salt (1 teaspoon), pepper, garlic powder (1 teaspoon), onion powder (1 teaspoon), thyme, and rosemary.

3Add the chicken breasts to the pot and cook for about 5-7 minutes on each side, or until they are golden brown and cooked through.

4Remove the chicken from the pot and set aside to cool slightly.

5In the same pot, add the chicken broth (4 cups) and bring it to a boil.

6Stir in the wild rice blend (1 cup), reduce the heat to low, cover, and simmer for about 15 minutes or until the rice is tender.

7While the rice is cooking, shred the cooked chicken using two forks.

8Once the rice is cooked, return the shredded chicken to the pot.

9Stir in the heavy cream (1 cup) and Parmesan cheese, and cook for an additional 5 minutes until the soup is creamy and heated through.

10Taste and adjust seasoning with more salt (1 teaspoon) and pepper if needed.

11Serve hot, garnished with fresh parsley if desired.