Winjohn Farm
Chicken and Wild Rice Soup
Perfect for those chilly nights.
Ingredients
- 2 tbsp olive oil or butter
- 1 medium onion (diced)
- 2 carrots (sliced)
- 2 celery stalks (sliced)
- 3 garlic cloves (minced)
- 1 cup wild rice
- 1 lb cooked chicken (diced)
- 8 cups chicken broth
- 1 cup heavy cream
- ΒΌ cup all-purpose flour
- 1 tsp dried thyme
- 1 tsp dried rosemary
- Salt and pepper to taste
Instructions
Saute Vegetables
- Heat olive oil or butter in a large pot over medium heat
- Add the onion, carrots, and celery. Cook until softened (about 5-7 minutes)
- Stir in the garlic and cook for another minute
Cook the Wild Rice
- Add the wild rice to the pot and stir to coat
- Pour chicken broth and add thyme and rosemary
- Bring the mixture to a boil, then reduce heat to a simmer
- Cover and cook for 40-45 minutes, or until the rice is tender.
Add Chicken
- Stir in the cooked chicken. Let it warm through for about 5 minutes.
Prepare the Cream Base
- In a small bowl, whisk the flour into the cream until smooth
- Slowly stir this mixture into the soup and cook over medium heat until the soup thickens slightly (about 5-7 minutes)
Season and serve
- Taste and adjust the seasoning with salt and pepper as needed.
