Chicken and Wild Rice Soup

Description §

Packed with shredded chicken, vegetables, herbs, and nutty wild rice, this creamy chicken and wild rice soup is everything you need to warm you up on a chilly day. §

Ingredients §

• ½ cup unsalted butter
• 4 large carrots (peeled and diced)
• 2-3 celery stalks (diced)
• 1 medium yellow onion (diced)
• 2-3 cloves garlic (minced)
• 1 ½ cups wild rice (well rinsed and drained)
• ⅓ cup all-purpose flour
• 8 cups chicken stock (2 quarts)
• 1 teaspoon dried thyme
• ½ teaspoon dried sage
• 1 rotisserie chicken (shredded (about 3-4 cups shredded chicken))
• 2 cups heavy cream
• Salt and pepper to taste

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Method §

1. In a large dutch oven, melt the butter over low heat. Once the butter has melted, add the carrots, celery, and onion. Season with a pinch of salt and a few grinds of pepper and cook over medium heat until the vegetables begin to soften, about 5 minutes.
2. Add the garlic, wild rice, and the flour. Stir to combine and cook for 1-2 minutes to lightly toast the rice and cook the flour.
3. Slowly add the chicken stock, stirring constantly. Add the herbs and bring to a simmer. Cover and simmer for 40-45 minutes, until the rice is very nearly cooked through.
4. Stir in the shredded chicken and the heavy cream; continue cooking until the chicken is warmed through and the rice is tender, another 5-10 minutes.
5. Season with salt and pepper to taste before serving.