from: www.cookswithsoul.com/creamy-chicken-and-wild-rice-soup
Ingredients:
-1/2 cups water
-1 cup uncooked wild rice blend (see note)
-1 12-ounce bag of baby carrots (about 2 cups)
-1 small yellow onion, diced (about 1 cup)
-2 celery stalks, diced (about 1 cup)
-1/2 cup unsalted butter, divided
-2 large cloves garlic, minced (or 3 small garlic cloves)
-1 tablespoon PLUS 1 teaspoon kosher salt, divided
-1 teaspoon PLUS 1/4 teaspoon ground black pepper, divided
-5 cups chicken broth
-1 pound boneless skinless chicken breasts
-1 teaspoon dried thyme
-1/2 cup all-purpose flour
-1 1/2 cups milk
1/4 teaspoon granulated garlic
Method:
Cook the rice:
-Bring water to a boil. Stir in wild rice blend. Cover with lid and
reduce heat to low. Simmer for 15 minutes.
-Remove from heat and let stand (covered) for 5 minutes. Fluff with
a fork and set aside until ready to use.
Prepare the soup:
-Melt 2 tablespoons of butter in a large pot or Dutch oven over
medium heat.
-Add carrots, onions, and celery and sauté until onions are slightly
tender, about 4 minutes.
-Add garlic and sauté for 1 minute more.
-Season the mixture with 1 tablespoon of salt and 1 teaspoon of
ground black pepper.
-Add chicken broth, chicken breasts, and dried thyme to the pot.
-Increase the heat to medium-high to bring to a boil.
-Cover the pot with a lid and cook for 10-12 minutes, or until the
chicken is cooked through.
-Carefully remove the chicken and set it aside on the cutting board
to cool for 5 minutes.
-Once the chicken has cooled, dice it into bite-size pieces.
-Reduce heat to low and add cooked rice and diced chicken to the
pot.
-In a separate saucepan, melt the remaining 6 tablespoons of butter
over medium heat.
-Add flour and cook for 1 to 2 minutes, whisking vigorously, to make
a roux.
-Slowly pour milk into the flour and butter roux and continue
stirring until the mixture thickens.
-Season the mixture with 1 teaspoon kosher salt, 1/4 teaspoon
ground black pepper, and 1/4 teaspoon granulated garlic.
-Add the mixture to the soup and stir to fully incorporate.
-Cover the pot and continue cooking on low heat for 5 minutes, or
until the soup has thickened. If using, stir in heavy cream.
-Ladle soup into bowls and garnish with fresh chopped parsley.
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