Chicken and Wild Rice Soup
Author: 
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Serves: 8
 
Ingredients
  • 1 tablespoon olive oil
  • 1½ lb chicken breasts or thighs, cut into ½ inch cubes
  • Kosher salt
  • Freshly ground black pepper
  • 4 tablespoons butter
  • 1 yellow onion, chopped
  • 4 celery ribs, chopped
  • 3 carrots, chopped
  • 4 garlic cloves, chopped
  • 1½ teaspoons fresh thyme, chopped
  • ¼ cup all purpose flour
  • ¾ cup wild rice, dry
  • 4 cups chicken broth
  • 4 cups water
  • 1 cup frozen peas
  • 1 cup heavy cream
Instructions
  1. Heat olive oil in a large saucepan over medium high heat. Season chicken pieces generously with salt and pepper and cook until nicely browned, about 10 minutes. Transfer chicken to plate.
  2. Melt butter in saucepan. Add onion, celery, carrots, garlic, and thyme and cook until vegetables have softened. Add flour and stir to coat all vegetables evenly.
  3. Add rice, chicken broth, and water. Bring to a boil, reduce heat, and simmer for 30 minutes, stirring occasionally, until rice is soft and vegetables are tender.
  4. Add in chicken, peas, and heavy cream and cook for an additional 10 minutes, until flavors are melded. Adjust salt and pepper to taste.
  5. When reheating soup, you may need to add additional broth or water to dilute.
Recipe by Things I Made Today at https://www.thingsimadetoday.com/2015/03/04/chicken-and-wild-rice-soup/