Chicken and Wild Rice Soup
Creamy and satisfying, this is a "go-to" recipe anytime you have some left-over turkey or chicken breast.
Ingredients
- 2 tbsp butter
- 2 ribs celery with leaves finely diced
- 1 large carrot finely diced
- 1/2 medium onion finely diced
- 1 large clove garlic minced
- 1 tsp fresh thyme finely chopped
- Kosher salt to taste
- freshly ground black pepper to taste
- ⅛ cup all-purpose flour
- ½ cup wild rice well rinsed
- 4 cups chicken stock
- 1 cup water
- 2 cup left-over chicken or turkey breast cut or shredded into bite-size pieces
- ½ cup heavy cream
Instructions
- Melt butter in a large Dutchoven or pot. Add onion, celery, carrots, garlic, thyme, ½ tsp salt and ¼ tsp black pepper. Sauté over medium-high heat for about 10 minutes, until vegetables begin to soften.Add flour to pan, stirring until the flour begins to lightly brown. Add rice, stock and water and bring to a boil. Reduce heat and slightly cover pot. Allow to simmer, stirring occasionally, for about 30 minutes.
- Add chicken or turkey, and continue to cook until the rice is fully cooked.Add cream and additional salt and pepper, if needed.Serve and enjoy!
