Chicken and Wild Rice Soup
Serving Size: 8
Try using leftover chicken or turkey to make this lovely soup.
- 4 Tbsp unsalted butter
- 4 cup bite-size pieces of roasted chicken or turkey
- 2 cup water
- 2 Quart chicken stock or low-sodium broth
- 1 cup wild rice (5 ounces)
- 0.25 cup all-purpose flour
- 1.5 tsp finely chopped thyme
- 2 garlic cloves, minced
- 1 medium onion, chopped
- 2 carrots, cut into 1/2-inch pieces
- 3 celery ribs, cut into 1/2-inch pieces
- 1 cup heavy cream
- In a large saucepan, melt the butter. Add the celery, carrots, onion, garlic, thyme and a generous pinch each of salt and pepper and cook over moderate heat, stirring occasionally, until the vegetables just start to soften, about 10 minutes. Sprinkle the flour over the vegetables and cook, stirring, until evenly coated and lightly browned, about 3 minutes.
- Add the wild rice to the saucepan and gradually stir in the stock and water. Bring to a boil, then simmer over moderately low heat, stirring occasionally, until the vegetables are tender, about 30 minutes. Add the chicken and simmer, stirring occasionally, until the wild rice is tender, 10 to 15 minutes longer. Stir in the cream and season with salt and pepper. Ladle the soup into bowls and serve.
MAKE AHEAD: The chicken soup can be refrigerated for up to 2 days. Reheat gently before serving.
Recipe Credit: Amanda Johnson
Image Credit: Molly Yeh