Ingredients
Scale
- 1 cup uncooked wild rice blend
- 1 lb chicken breast, cooked and shredded (or rotisserie chicken)
- 6 cups chicken broth, low sodium
- 1 cup heavy cream or half-and-half
- 4 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 3 large carrots, peeled and sliced
- 2 stalks celery, sliced
- 3 cloves garlic, minced
- 1/2 cup all-purpose flour
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and black pepper to taste
- 2 cups fresh spinach (optional)
Instructions
- Begin by cooking the wild rice blend according to the package instructions. Wild rice usually takes about 40 to 45 minutes to become tender. Once cooked, set it aside. You can do this step in advance to save time during the main cooking process.
- In a large Dutch oven or soup pot, melt the butter over medium heat. Add the diced onion, carrots, and celery. Cook for about 6 to 8 minutes, or until the onions are translucent and the vegetables have softened slightly. Stir in the minced garlic and cook for an additional minute until fragrant.
- Sprinkle the all-purpose flour over the sautéed vegetables. Stir constantly for 1 to 2 minutes to cook out the raw flour taste. This mixture will form a thick paste, which is essential for thickening your soup later on.
- Slowly pour in the chicken broth while whisking or stirring constantly to prevent lumps from forming. Add the dried thyme, rosemary, salt, and pepper. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for about 10 minutes to allow the flavors to meld.
- Stir in the cooked shredded chicken and the prepared wild rice. Pour in the heavy cream and stir until well combined. If you are using spinach, add it now and stir until it wilts. Let the soup heat through for another 5 minutes on low heat. Taste and adjust the seasoning if necessary.
- Cook Time: 60 minutes