Our weather has been very grey, wet, and dreary lately. Homemade soup always seems to take the edge off a soggy day. The only other chicken and rice soup I’ve tried came from a can, and I didn’t love it. The rice is always so mushy. This homemade version is a big improvement. It’s hot, hearty, thick, and filling. The recipe makes quite a bit, so I froze the rest. This is guaranteed to hit the spot on days we’re feeling under the weather.
Creamy Chicken and Wild Rice Soup
(Original recipe: Food and Wine)
4 tablespoons butter
3 celery ribs, diced
2 carrots, diced
1 medium onion, diced
2 garlic cloves, minced
1 1/2 teaspoons fresh thyme, finely chopped
1/4 cup all-purpose flour
1 cup wild rice (I really like Lundberg Farms)
2 quarts chicken stock
2 cups water
4 cups bite-sized pieces of roasted chicken
1 cup heavy cream
Salt and pepper to taste
In a large saucepan, melt the butter. Saute the celery, carrots, onion, garlic, thyme, and a generous pinch of salt and pepper over moderate heat, stirring occasionally, until the vegetables just start to soften.
Sprinkle the flour over the vegetables and cook, stirring, until evenly coated and lightly browned, about 3 minutes.
Add the wild rice to the saucepan and gradually stir in the stock and water.
Bring to a boil, then simmer over moderately low heat, stirring occasionally, until the vegetables are tender, about 30 minutes.
Add the cooked chicken and simmer, stirring occasionally, until the wild rice is tender, 10 to 15 minutes longer.
Stir in the cream and season with salt and pepper.
Ladle the soup into bowls and serve.