Ingredients
Vegetables
- 1/2 cup carrot, diced
- 1/2 cup celery, diced
- 1/2 cup onion, diced
- 1 clove garlic, minced
Soup Base
- 6 tablespoons butter
- 1/4 cup flour
- 3 cups reduced-sodium chicken broth
- 1 1/2 cups cream
Main Ingredients
- 1 (6 ounce) package long grain and wild rice blend, cooked according to package instructions
- 1 cup cooked and shredded chicken
- Salt and pepper to taste
Instructions
- Sauté the Vegetables: In a Dutch oven, melt the butter over medium heat. Add the diced carrots, celery, and onion. Sauté for 5 minutes or until the vegetables are soft and fragrant. Then add the minced garlic and cook for an additional minute to release its aroma.
- Make the Roux and Add Liquids: Sprinkle the flour over the vegetables and stir continuously to form a roux. Cook this mixture for 2 to 3 minutes to eliminate the raw flour taste. Gradually whisk in the chicken broth and cream, ensuring the mixture is smooth and lump-free. Continue to cook over medium heat, stirring frequently, until the soup thickens to a creamy consistency.
- Incorporate Rice and Chicken: Add the cooked wild rice blend and shredded chicken to the soup. Stir well to evenly distribute the ingredients throughout the creamy base.
- Season and Serve: Taste the soup and season with salt and freshly ground black pepper as desired. Serve hot for a warming and hearty meal.
Notes
- Use reduced-sodium chicken broth to control the salt content of the soup.
- Cooking the rice ahead of time according to package instructions ensures it absorbs the flavors without becoming mushy.
- For a lighter version, substitute cream with half-and-half or whole milk, but the soup may be less thick and creamy.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
