Creamy Chicken and Wild Rice Soup

Ingredients

• 2 tbsp olive oil
• 2 carrots (large, diced into bite-sized pieces)
• 2 ribs celery (diced)
• 0.5 onion (medium, or half of a large onion; diced)
• 1 tbsp garlic (minced)
• 3 tbsp butter
• 3 tbsp flour
• 5 cup chicken broth
• 2 cup heavy whipping cream
• 0.5 tsp thyme
• 0.5 tsp rosemary (crushed)
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 0.5 tsp black pepper
• 6 oz wild rice (one box; include the seasoning pack)
• seasoning pack (included with the wild rice; add with the rice)
• 2 cup cooked chicken (shredded; rotisserie chicken may also be used)

Steps

1. 1

   Dice the carrots into bite-sized pieces. Dice the celery and onion, and have the minced garlic ready.

2. 2

   Set a large pot with a cover over medium-high heat. Add the olive oil to the hot pot.

3. 3

   Add the prepared carrots, celery, and onion. Cook for 7–10 minutes, until the vegetables begin to turn tender.

4. 4

   Add the minced garlic and cook for 1 minute.

5. 5

   Add the butter and flour. Cook the mixture for 1 minute.

6. 6

   Pour in the chicken broth and heavy whipping cream.

7. 7

   Add the thyme, crushed rosemary, garlic powder, onion powder, salt, and pepper.

8. 8

   Add the wild rice along with its seasoning pack, then add the cooked shredded chicken.

9. 9

   Cover the pot and reduce the heat to medium. Bring the soup to a simmer, then cook for 30–40 minutes. Stir occasionally so the rice does not stick to the bottom.

10. 10

    Serve the creamy chicken and wild rice soup.

Notes

The creator also suggests using rotisserie chicken. The source does not specify the seasoning pack contents or an exact yield.

Nutrition per serving

• soup
• main
• comfort food
• American
• creamy
• one-pot