Chicken and Wild Rice Soup
This hearty soup is perfect for cozy nights with family. It’s easy to whip up and oh-so-delicious!
Ingredients
- ½ cup unsalted butter
- 4 large carrots peeled and chopped
- 2-3 stalks celery chopped
- 1 medium yellow onion chopped
- 2-3 cloves garlic minced
- 1 ½ cups wild rice thoroughly 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 (around 3-4 cups)
- 2 cups heavy cream
- Salt and pepper to taste
Instructions
- In a big Dutch oven, melt the butter on low heat. Once it’s melted, toss in the carrots, celery, and onion. Sprinkle with a little salt and a few cracks of pepper, cooking over medium heat until the veggies soften, about 5 minutes.
- Add in the garlic, wild rice, and flour. Stir everything together and let it cook for 1-2 minutes to lightly toast the rice and cook the flour.
- Gradually pour in the chicken stock while stirring continuously. Toss in the herbs and bring the mix to a simmer. Cover and let it simmer for 40-45 minutes until the rice is almost cooked through.
- Stir in the shredded chicken and heavy cream; continue cooking until everything is warmed through and the rice is tender, about another 5-10 minutes.
- Taste and season with salt and pepper before serving. Enjoy this comforting dish with loved ones!