Classic and simple, this creamy chicken and wild rice soup is hearty and delicious, and is one of my favorite soups!
Ingredients:
- 3 tablespoons butter
- 1/2 to 3/4 cup finely chopped onion
- 1 cup finely chopped carrots (about 3 to 4 medium carrots)
- 1 cup finely chopped celery (about 3 stalks)
- 1/3 cup all-purpose flour
- 6 cups low-sodium chicken broth
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 3 cups cooked wild rice or wild rice blend (I like to use the precooked rice from costco that comes is bags)
- 2 cups cooked, cubed chicken (a rotisserie chicken works great here)
- 1 cup half-and-half, evaporated milk or milk (preferably 2% or higher for creaminess)
- Chopped chives for garnish (optional)
Directions:
In a large pot, melt the butter and add the onion, carrots and celery. Cook, stirring often, until the vegetables are mostly tender, 5-7 minutes.
Add the flour and stir to combine, cooking another 30 seconds or so.
Gradually add the chicken broth, stirring or whisking constantly to avoid lumps. Stir in the salt, pepper, and cooked rice.
Bring the soup to a gentle simmer, and cook for 2-3 minutes, stirring often to make sure it’s not sticking on the bottom.
Add the chicken. Stir in the half-and-half or milk. Simmer for 3-4 more minutes. Add additional salt and pepper to taste.
Serve, garnishing with fresh chives (optional).
