As the days grow shorter and colder, we often crave simple, satisfying comfort foods. Soup is always a great way to warm up and nourish everyone. This creamy chicken and wild rice soup is the perfect solution, making the most of leftover chicken and coming together in just about 25 minutes. It's an ideal one-bowl meal for busy nights, and even the pickiest eaters will love this super simple dish. Pair it with a glass of Chardonnay for the perfect combination.
INGREDIENTS
- 4 Tbsp unsalted butter
- 3 celery ribs, cut into ½ inch pieces
- 2 carrots, cut into ½ inch pieces
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 ½ tsp. finely chopped thyme
- Kosher salt
- Freshly ground black pepper
- ¼ cup all-purpose flour
- 1 cup (5 ounces) wild rice
- 2 quarts chicken stock or low-sodium broth
- 2 cups water
- 4 cups roasted chicken, cut into bite-size pieces
- 1 cup heavy cream
INSTRUCTIONS
- In a large saucepan, melt the butter. Add celery, carrots, onion, garlic, thyme, and a generous pinch of salt and pepper. Cook over moderate heat, stirring occasionally, until the vegetables just start to soften, about 10 minutes.
- Sprinkle the flour over the vegetables and cook, stirring, until evenly coated and lightly browned, about 3 minutes.
- 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.
