Chicken with Wild Rice Soup

Ingredients

  • 4 Tbs unsalted butter
  • 3 celery ribs, cut into 1⁄2" pieces
  • 2 carrots, cut into 1⁄2" pieces
  • 1 med. onion, chopped
  • 2 garlic cloves, minced
  • 1‌1⁄2 tsp finely chopped thyme
  • Kosher salt & freshly ground black pepper
  • 1⁄4 cup all-purpose flour
  • 1 cup (5 oz) wild rice blend
  • 2 qts chicken stock
  • 2 cups water
  • 4 cups roasted chicken, bite-size pieces
  • 1 cup heavy cream

Directions

  1. In a large saucepan, melt the butter. Add the celery, carrots, onion, garlic, thyme, and a generous pinch each of salt and pepper. Cook over moderate heat, stirring occasionally, until the vegetables just start to soften, about 10 minutes.
  2. Sprinkle the flour over the vegetables and cook, stirring, until evenly coated and lightly browned, about 3 minutes.
  3. 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.
  4. Add the chicken and simmer, stirring occasionally, until the wild rice is tender, 10 to 15 minutes longer.
  5. Stir in the cream and season with salt and pepper. Ladle the soup into bowls and serve.