Creamy Chicken & Wild Rice Soup

Creamy Chicken & Wild Rice Soup

Ingredients

• 1 lb boneless, skinless chicken breasts (or about 3 cups shredded rotisserie chicken)
• 1 cup wild rice blend (uncooked), rinsed
• 3 tablespoons unsalted butter
• 1 medium yellow onion, diced
• 3 stalks celery, diced
• 3 medium carrots, peeled and diced
• 4 cloves garlic, minced
• 1/3 cup all-purpose flour
• 6 cups chicken broth
• 1 cup half-and-half
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary, crumbled
• 1/2 teaspoon onion powder
• Salt and black pepper to taste
• Fresh parsley for garnish (optional)

Directions

1. If cooking chicken from raw, place chicken breasts in a medium saucepan, cover with water, and bring to a boil. Reduce heat and simmer 15–18 minutes until cooked through. Remove, let cool, then shred with two forks. Reserve 1 cup of the poaching liquid.
2. Cook the wild rice blend according to package directions (usually about 45 minutes). Drain and set aside — you can do this step ahead of time.
3. In a large Dutch oven or heavy soup pot, melt the butter over medium heat. Add the onion, celery, and carrots. Cook, stirring occasionally, for 8–10 minutes until the vegetables are softened.
4. Add the garlic and cook 1 minute more, until fragrant.
5. Sprinkle the flour over the vegetables and stir constantly for about 2 minutes to cook out the raw flour taste.
6. Slowly pour in the chicken broth while stirring continuously to prevent lumps. Add the thyme, rosemary, onion powder, salt, and pepper. Bring to a simmer.
7. Stir in the shredded chicken and cooked wild rice. Simmer over low heat for 15 minutes, stirring occasionally, to let the flavors come together.
8. Reduce heat to low and stir in the half-and-half. Heat gently for 5 more minutes — do not boil after adding the cream. Taste and adjust seasoning. Serve with crusty bread or crackers and a sprinkle of fresh parsley if you like.