A creamy, hearty stew made with mushrooms, chicken, and wild rice for a comforting one-pot meal.

¾ pound cremini or shiitake mushrooms, sliced

6 tablespoons olive oil or butter, divided

Kosher salt

Black pepper

1 medium yellow onion, diced

3 large carrots, chopped

3 celery stalks, chopped

3 tablespoons fresh sage, chopped

1 tablespoon garlic, minced

1 cup dry wild rice, rinsed

5 cups low-sodium chicken broth

1 pound boneless, skinless chicken breast

5 cups whole milk

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1. Brown mushrooms in 4 tablespoons oil until golden; set aside

2. Cook onion, carrots, celery, sage, and garlic with remaining fat

3. Add broth and wild rice; bring to a boil then simmer

4. Cook chicken in soup until done; remove and shred

5. Simmer until rice is tender

6. Return chicken, mushrooms, and milk; gently reheat and season

For a lighter version, replace milk with additional broth or unsweetened oat milk.