Ingredients
Protein and Grains
- 2 cups cooked chicken, diced
- 1 cup cooked wild rice
Vegetables
- 1 onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
Liquids and Dairy
- 4 cups chicken broth
- 1 cup milk or cream
Fats and Thickening Agents
- 3 tbsp butter
- ¼ cup flour
Herbs and Seasonings
- 1 tsp thyme
- Salt & pepper to taste
Instructions
- Sauté the Vegetables: Melt butter in a large pot over medium heat and add the diced onion, chopped carrots, and chopped celery. Cook until the vegetables are tender and aromatic, about 5-7 minutes.
- Add the Flour: Sprinkle the flour over the sautéed vegetables and stir well to coat. Cook for 1 minute to remove the raw flour taste, stirring constantly to prevent lumps.
- Whisk in the Broth: Gradually pour in the chicken broth while whisking continuously to create a smooth base. Bring the mixture to a gentle simmer.
- Add Chicken, Rice, and Seasoning: Stir in the cooked diced chicken, cooked wild rice, and thyme. Let the soup simmer gently for 15 minutes to allow flavors to meld and the soup to thicken slightly.
- Finish with Milk and Season: Reduce heat to low and pour in the milk or cream, stirring gently to combine. Heat through without boiling. Season with salt and pepper to taste, then serve warm.
Notes
- Use rotisserie chicken for a quick and flavorful shortcut.
- Adding sliced mushrooms enhances the depth of flavor.
- For a vegetarian alternative, substitute vegetable broth and omit chicken; add extra mushrooms or beans for protein.
- Wild rice can be cooked ahead of time or replaced with other rice varieties, though wild rice adds a distinctive texture.
- Prep Time: 15 mins
- Cook Time: 30 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American-Inspired
- Diet: Vegetarian
