Ingredients (~3-4 servings)
- 1 1/2 Tbsp unsalted butter
- 1/2 small yellow onion, diced
- 1-2 carrots, peeled and diced
- 1 celery stalk, diced
- 1/2 tsp salt, plus more to taste
- 1/8 tsp black pepper
- 1/2 tsp dried oregano
- 1/4 tsp ground mustard
- 1 sprig fresh thyme
- 1 garlic clove, grated
- 1 1/2 tsp lemon zest
- Juice from 1/4 lemon (1-2 tsp)
- 1 1/4 cups shredded rotisserie chicken
- 2 oz Quick Cooking Wild Rice
- 2 cups chicken stock
- 1 1/2 cups half and half
- 1/4 cup all-purpose flour
Sauté the Base
Melt the unsalted butter in a large Dutch oven over medium heat.
Add the carrot, onion, and celery. Cook until the onion is translucent and the carrot is tender.
Add the salt, pepper, oregano, mustard, thyme sprig, grated garlic, lemon zest, lemon juice, and the shredded chicken. Stir everything to combine.
Make the Slurry and Finish the Soup
In a large mixing bowl, whisk together the cold chicken stock, cold half and half, and the all-purpose flour. Keep whisking until no lumps or dry bits of flour remain.
A useful observation from the original author is that you can also add these ingredients to a large Tupperware container, seal the lid, and shake it vigorously to combine.
Add the liquid slurry to the pot along with the quick-cooking rice. Bring the soup to a simmer, stirring occasionally.
Let the soup simmer for ~20-25 minutes, or until it is thick and creamy and the rice is tender.
Remove the thyme sprig. Taste the soup and adjust the salt and pepper if needed. This soup is best eaten within a few days; cream soups do not freeze well.
Creamy Chicken and Wild Rice Soup
Ingredients
Ingredients (~3-4 servings)
- 1 1/2 Tbsp unsalted butter
- 1/2 small yellow onion diced
- 1-2 carrots peeled and diced
- 1 celery stalk diced
- 1/2 tsp salt plus more to taste
- 1/8 tsp black pepper
- 1/2 tsp dried oregano
- 1/4 tsp ground mustard
- 1 sprig fresh thyme
- 1 garlic clove grated
- 1 1/2 tsp lemon zest
- Juice from 1/4 lemon 1-2 tsp
- 1 1/4 cups shredded rotisserie chicken
- 2 oz Quick Cooking Wild Rice
- 2 cups chicken stock
- 1 1/2 cups half and half
- 1/4 cup all-purpose flour
Instructions
- Melt butter in Dutch oven over medium heat.
- Sauté onion, carrot, and celery until tender.
- Add seasonings, chicken, lemon zest, and juice. Stir to combine.
- Whisk chicken stock, half and half, and flour until smooth.
- Pour liquid mixture into pot with rice.
- Simmer 20-25 minutes until thick and rice is tender.
- Remove thyme sprig and adjust seasoning.
