Creamy Chicken & Wild Rice Soup
A cozy, creamy chicken and wild rice soup with carrots, celery, onion, herbs, and a simple homemade broth.
Equipment
1 Large Dutch oven or soup pot
Ingredients
- 2 tbsp butter
- 1 small yellow onion diced
- 2 carrots peeled and sliced
- 2 stalks celery sliced
- 2 cloves garlic minced
- 1 tsp dried thyme
- ½ tsp dried rosemary
- ½ tsp salt plus more to taste
- ¼ tsp black pepper
- 6 cups chicken broth
- 1 cup wild rice blend rinsed
- 2 cups cooked chicken shredded
- 1 cup half-and-half
- 2 tbsp all-purpose flour or Sunrise flour if preferred
Instructions
- Melt the butter in a large Dutch oven over medium heat. Add the onion, carrots, and celery and cook for 5 to 6 minutes, until they begin to soften.
- Stir in the garlic, thyme, rosemary, salt, and pepper. Cook for 30 seconds.
- Add the chicken broth and wild rice. Bring to a gentle boil, then reduce the heat, cover, and simmer for 35 to 40 minutes, or until the rice is tender.
- Stir in the shredded chicken.
- Whisk the flour into the half-and-half until smooth. Slowly stir it into the soup.
- Simmer uncovered for 5 to 10 minutes, stirring occasionally, until the soup is creamy and slightly thickened. Taste and adjust the seasoning before serving.
Notes
If the soup thickens as it sits, add a splash of chicken broth when reheating.
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