Cream of Chicken and Wild Rice Soup

Happiness is...hot soup on a chilly day. This hearty soup will easily become one of your favorites if it is not already.

Prep:
15
minutes
Cook:
40
minutes
TOtal:
55
minutes

Ingredients

  • 2 Cups chicken, shredded rotisserie
  • 8 Cups chicken broth, low sodium
  • 2 Celery sticks, thinly sliced
  • 1 Carrot stick, thinly sliced
  • 1/2 Cup yellow onion, finely diced
  • 1 TBSP minced garlic
  • 1 Cup wild rice, uncooked
  • 2 Bay leaves
  • 1 Cup heavy whipping cream
  • 4 TBSP flour, divided
  • 1 TSP salt
  • 1/4 TSP pepper
  • 1 TBSP thyme leaves
  • 2 TBSP olive oil

Instructions

  1. Shred your rotisserie chicken, slice your carrots and celery and chop your onion. Set all aside in separate bowls.
  2. Pluck the fresh thyme leaves from their stems and place in a bowl. Set aside.
  3. Heat a pot over medium heat. Add 2 TBSP olive oil and add your onions and minced garlic. Sauté for 2-3 minutes or until onions become translucent and fragrant.
  4. Add your celery and carrots and sauté another minute.
  5. Sift in 2 TBSP flour and mix well for another minute scraping the bottom of the pot.
  6. Add your slowly add your chicken broth, then slowly add your heavy cream. Mix well. Add your salt, pepper, thyme leaves and bay leaves. Mix well again. Bring everything to a boil.
  7. Once boiling add your shredded chicken and uncooked wild rice. Turn heat down to low and bring to a simmer.
  8. Cover and simmer for 30 minutes. Half way through whisk in another 1 TBSP sifted flour and then 10 minutes later add another 1 TBSP sifted four. NOTE: the sifting helps break up the flour to be finer and helps avoid any potential clumps. If you do not have a sifter, no problem! Just make sure to whisk the flour in well.
  9. Once done, turn heat off or switch to low and serve immediately with bread or crackers on the side.
  10. ENJOY!