Ingredients
Scale
- 1 cup uncooked wild rice (or a wild rice blend)
- 1 pound boneless, skinless chicken breasts (cooked and shredded)
- 4 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 large carrots, peeled and diced
- 2 stalks celery, diced
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 6 cups low-sodium chicken broth
- 1 cup heavy cream (or half-and-half)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- Salt and freshly ground black pepper to taste
- Fresh parsley for garnish
Instructions
- In a medium saucepan, cook the wild rice according to the package instructions using water or a bit of chicken broth for extra flavor. Once cooked, set it aside. This can be done a day in advance to save time.
- In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion, carrots, and celery. Sauté for about 6 to 8 minutes, or until the vegetables have softened and the onions are translucent.
- Stir in the minced garlic and cook for another minute until fragrant. Sprinkle the flour over the vegetables and stir constantly for 2 minutes. This cooks out the raw flour taste and creates a thick base for your soup.
- Slowly pour in the chicken broth while whisking continuously to prevent lumps. Add the dried thyme, rosemary, salt, and pepper. Bring the mixture to a gentle boil, then reduce the heat and simmer for 10 to 15 minutes to allow the flavors to meld.
- Stir in the shredded chicken, the cooked wild rice, and the heavy cream. Let the soup simmer for another 5 minutes until heated through. Taste and adjust seasonings if necessary. If the soup is too thick, you can add a splash more broth.
- Cook Time: 60 minutes
- Diet: Gluten-Free, Vegetarian, Dairy-Free