Creamy Chicken and Wild Rice Soup
Servings: 6
Ingredients
1/2 cup wild rice
4 quarts chicken stock
1 TBSP canola oil
2 cups carrots, diced
1 cup celery, diced
1 cup onions, diced
3/4 cup cooking sherry
1/4 tsp thyme
1/2 tsp granulated garlic
1 bay leaf
1 tsp pepper
1 TBSP kosher salt
1/4 cup unsalted butter
1/2 cup all purpose flour
10 ounces chicken breast, cooked and shredded
Directions
1. Put the wild rice and chicken stock in a large stock pot over high heat and cook 20 minutes.
2. In a saute pan over medium high heat cook the onions, celery and carrots for 2 minutes.
3. Add the sherry, thyme, garlic and bay leaf to the vegetables and cook over low heat about 5 minutes or until most of the liquid has evaporated.
4. Add the veggies to the pot of rice and stock and cook over medium high until rice is tender, about 1 hour.
5. In the meantime melt the butter in the now empty saute pan over medium low heat and add the flour. Cook until slightly browned and nutty in fragrance, about 3 minutes, stirring constantly.
6. Whisk the flour mixture into the soup and stir for 3 minutes over low heat.
7. Add the chicken and cook until heated through.
2. In a saute pan over medium high heat cook the onions, celery and carrots for 2 minutes.
3. Add the sherry, thyme, garlic and bay leaf to the vegetables and cook over low heat about 5 minutes or until most of the liquid has evaporated.
4. Add the veggies to the pot of rice and stock and cook over medium high until rice is tender, about 1 hour.
5. In the meantime melt the butter in the now empty saute pan over medium low heat and add the flour. Cook until slightly browned and nutty in fragrance, about 3 minutes, stirring constantly.
6. Whisk the flour mixture into the soup and stir for 3 minutes over low heat.
7. Add the chicken and cook until heated through.
Notes & Tips
A dash of heavy cream or squeeze of lemon would be a nice finish to the soup.