This is comfort food for me!! The weather is changing and the crisp air calls for soup! This is a thick, creamy soup that actually fills me up!
I grilled the chicken breasts. I had the time and I enjoy the charred flavor. It adds some depth to the flavor. You certainly don’t have to grill yours. Grill, bake, poach, use a store bought rotisserie…whatever you want!
Let me know what you think!
Ingredients
- 4 tablespoons unsalted butter
- 3 celery ribs, cut into 1/2-inch pieces
- 2 carrots, cut into 1/2-inch pieces
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 1/2 teaspoons finely chopped thyme
- Salt Pepper
- 1/4 cup all-purpose flour
- 1 cup wild rice (5 ounces)
- 2 quarts chicken stock
- 2 cups water
- 4 cups bite-size pieces of roasted chicken or turkey
- 1 cup heavy cream
1. In a large saucepan, melt the butter. Add the celery, carrots, onion, garlic, thyme and a generous pinch each of salt and pepper and cook over moderate heat, stirring occasionally, until the vegetables just start to soften, about 8 minutes. Sprinkle the flour over the vegetables and cook, stirring, until evenly coated and lightly browned, about 1 minutes.
2. Add the wild rice to the saucepan and gradually stir in the stock and water. Bring to a boil, then simmer over moderately low heat, stirring occasionally, until the vegetables are tender, about 30 minutes. Add the chicken and simmer, stirring occasionally, until the wild rice is tender, 10 to 15 minutes longer. Stir in the cream and season with salt and pepper. Ladle the soup into bowls and serve.
Enjoy!
boymomfoodie.mom 