Chicken and Wild Rice Soup
Ingredients
– 1 cup wild rice – 1¾ cups water – 2 Tablespoons olive oil divided – 3 Tablespoons butter – ½ medium yellow onion diced – 2 stalks celery diced – 3 medium carrots diced – 3 Tablespoons flour – 5 cups chicken broth – 1½ cups milk – 1 teaspoon dried thyme – 2 cups cooked chicken – 1 teaspoon salt – ½ teaspoon ground black pepper
Sauté the veggies
1
Heat the butter and olive oil in a large stock pot or dutch oven over medium heat. Add the onion, celery, and carrots and cook for 4-5 minutes until the vegetables are softened.
Brown the flour
2
Add the flour and cook for 1-2 minutes, stirring constantly, until the flour is lightly browned.
Add the liquids, chicken, and rice
3
Stir in the chicken broth and milk. Add the salt, pepper, thyme, chicken, and cooked rice and bring to a simmer. Cook for 10-15 minutes until the soup is slightly thickened.
This rich and creamy chicken and wild rice soup is perfect for a cold winter day.