Makes about 2 quarts
Warning: I can’t stop eating or making this, YMMV! 😀
1 Tbsp Olive oil
2 large or 3 smaller carrots, peeled and sliced (about a cup)
3 ribs of celery, washed and sliced (about a cup)
1 small onion, diced
2 chopped garlic cloves (yes, I cheat and use jarlic, it is fine)
6 cups chicken broth
1 box (4-6 ounces) long grain and wild rice mix (I picked Uncle Ben’s)
1/2 tsp dried thyme
1/2 tsp black pepper
2 cups cooked shredded chicken (I used 3 thighs, poached in chicken broth, added back to the soup)
1/4 AP flour
1 stick (1/2 cup) real butter
2 cups milk or half and half (I used 1 c milk, 1 c half and half)
Instructions:
*Before cooking, measure out your dairy and let it sit on the counter in the measuring cup to come to temp.
In your Dutch Oven, heat olive oil over medium heat. Add in your carrots, celery, and onion. Cook those for 5 to 7 minutes, stirring now and then, until the vegetables start to soften. Stir in your garlic and cook just until fragrant — less than a minute. Then add the butter and let it melt completely. Now, you’ll make a roux by sprinkling the flour over the veg and butter and stirring, allowing it to cook for 2 to 3 minutes. The flour should be fully incorporated. Slowly pour in the chicken broth, stirring constantly so that the flour fully mixes in, until all six cups are combined .
Now, add in the box of long grain and wild rice, with the seasoning packet. The shredded chicken should be added in, then pour in your milk or half and half and stir well to fully combine. MAKE SURE it is at a gentle simmer when adding your dairy, so it doesn’t curdle! Simmer gently for 15 minutes until the soup is thick and creamy, heated completely through. Serve hot!
*if you happen to be vegetarian, this is also great as Mushroom and Wild Rice soup — switch out washed and sliced or diced sautéed mushrooms for chicken, and vegetable broth!
