Chicken Wild Rice Soup

Ingredienser

1 cup cooked wild rice

1 lb boneless, skinless chicken breasts, cooked and shredded

1 cup carrots, diced

1 cup celery, diced

½ cup onion, diced

4 cups chicken broth

2 cups water

½ cup heavy cream

¼ cup unsalted butter

¼ cup all-purpose flour

1 tsp garlic powder

1 tsp onion powder

½ tsp dried thyme

Salt and pepper to taste

Vejledning

Sauté the Vegetables

In a large pot, melt the butter over medium heat. Add the diced carrots, celery, and onion. Cook, stirring occasionally, until the vegetables are softened, about 5-7 minutes.

Make the Roux

Sprinkle the flour over the sautéed vegetables and stir constantly for 1-2 minutes. This creates a roux, which will help thicken the soup. Be careful not to let the roux brown too much.

Add the Liquid

Slowly pour in the chicken broth and water, whisking as you go to avoid any lumps. Continue to stir until the mixture is smooth and begins to thicken, about 3-5 minutes.

Season the Soup

Stir in the garlic powder, onion powder, thyme, and a pinch of salt and pepper. Taste the soup and adjust the seasonings as needed.

Add the Chicken and Rice

Stir in the cooked wild rice and shredded chicken. Bring the soup to a gentle simmer and cook for 20-25 minutes, allowing the flavors to meld together. Stir occasionally to prevent anything from sticking to the bottom of the pot.

Incorporate the Cream

Reduce the heat to low and stir in the heavy cream. Cook for an additional 5-10 minutes until the soup is creamy and fully heated through.

Serve

Ladle the soup into bowls and enjoy with a side of warm, crusty bread.