Leftover chicken and wild rice make for a hearty combo in this filling dish.
chicken and wild rice soup
Chicken and Wild Rice Soup
Ingredient
- 4 tbsp. unsalted butter
- 3 celery ribs, cut into 1/2-inch pieces
- 2 carrots, cut into 1/2-inch pieces
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 1/2 tsp. fresh thyme, finely chopped
- Kosher salt and freshly ground pepper
- 1/4 c. all-purpose flour
- 1 c. wild rice (5 ounces)
- 2 qt. chicken stock or low-sodium broth
- 2 c. water
- 4 c. shredded rotisserie chicken or turkey
- 1 c. heavy cream
Instructions
- 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.