Creamy Chicken & Wild Rice Soup

This was the perfect cold weather soup!



Ingredients:
3/4 cup uncooked wild rice (I used Lundberg)
1 cup carrots
1 cup onions (1 small)
1 cup celery (3-4 stalks)
7 Tbs butter, divided
2 cloves garlic
4 1/2 cups chicken broth
1/2 tsp ground thyme
1/2 tsp ground sage
salt and peper
1 lb chicken, diced
1/2 cup flour
1 1/2 cups milk
1/2 cup heavy cream
1 tsp lemon juice

Directions
1) Prepare rice according to package
2) Halfway thrugh the rice cooking, start sauting the vegtables with 1 tbs butter until tender. Add some EVOO if necessary. Add in garlic and cook for another minute.
3) Add in chicken broth, sage, rosemary, thyme, salt and pepper to taste
4) Increase heat to medium high and add chicken.
5) Meanwhile, melt remaining butter (6 TBS) in a small saucepan and then add flour and cook for 1-2 minutes, whisking constantly. slowly add milk, and cook until mixture thickens. (3 minnutes). Then add this mixture to the soup.
6) Once the soup is thickened, add the rice. Then add cream and lemon juice.

Serve with warm bread
Recipe adapted from Cooking Classy


11/2021 - too thick. Try 1/3 cup flour next time. (Use big burner to cook this all faster)

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