📋 Instructions

1. 1Sweat the Vegetables — Melt the butter in a large Dutch oven over medium heat (350F / 175C) and add the onion, carrots, and mushrooms. Cook for 7 to 8 minutes, stirring now and then, until the onions look translucent and smell sweet — no browning needed.
2. 2Bloom the Aromatics — Stir in the garlic and thyme and cook for 60 seconds, just until fragrant and you can smell the herbs lifting off the pan. This short bloom is where the whole pot starts to smell like comfort.
3. 3Toast the Rice — Add the rinsed rice and stir for 2 minutes so each grain gets coated in the buttery vegetables. You'll hear a faint sizzle and the rice will look glossy.
4. 4Simmer the Base — Pour in the broth, add the salt and pepper, and bring to a boil. Lower the heat to a gentle simmer, cover, and cook for 30 to 35 minutes until the rice is tender and chewy with a slight pop in the center.
5. 5Add the Chicken — Stir in the shredded chicken and simmer uncovered for 5 minutes until heated through. The soup should look thick enough to coat a spoon; if it's too tight, splash in a little extra broth.
6. 6Finish with Cream — Pull the pot off the heat and stir in the heavy cream until the broth turns pale and silky. Taste and adjust the salt; the edges of the pot should be barely bubbling, never rolling.
7. 7Rest and Serve — Let the soup rest 5 minutes off the heat so it thickens to a velvety consistency. Ladle into warm bowls and serve with crusty bread for dunking.