Chicken & Wild Rice Soup
A comforting chicken and wild rice soup full of herbs and veggies
- Prep Time: 20 mins
- Cook Time: 20 mins
- Total Time: 40 minutes
- Yield: 4-6 servings 1x
- Category: Soup, Chicken
- Method: Sauteing, Simmering
- Cuisine: American
- 4 tablespoons olive oil, divided
- 1 cup sliced celery
- 1 cup sliced carrots
- 1 cup chopped onion
- 2 cloves garlic, minced
- 1/2 cup white wine
- 1/2 teaspoon kosher salt, plus more to taste if needed
- 1/4 teaspoon freshly ground black pepper
- 1/2 teaspoon dried thyme
- 2 bay leaves
- 4 cups chicken broth,divided
- 1/4 cup flour (I use Wondra as it’s less likely to form lumps)
- 8 ounces wild rice, cooked in broth or salted water according to package instructions
- 2–3 boneless, skinless chicken breasts, cooked and shredded (or any leftover chicken)
- 1 cup half and half, warmed in the microwave.
- In a large pot, heat 2 tablespoons olive oil over medium heat. Add celery, carrots and onions and cook until soft. Add garlic and saute until fragrant. Add white wine and allow to evaporate
- Add remaining 2 tablespoons olive oil to the pan, then the flour. Cook for a couple minutes, stirring, to rid the flour of its raw flavor.
- Add salt, pepper, thyme, bay leaves then slowly whisk in the first cup of the chicken broth. Add the remaining broth, rice, chicken and bring to a simmer. Whisk in warmed half and half.
- Taste and adjust seasonings as needed. Serve hot.
Some chicken broth brands are very salty. If that is the case, your soup may not need any salt. If it’s a low sodium brand, you may need to up the seasonings!