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Creamy Chicken Wild Rice Soup


Ingredients

  • ¼ lbs. butter

  • 1 carrot, small dice

  • 2 celery ribs, small dice

  • 1 onion, small dice

  • ½ cup flour

  • 1-quart heavy cream

  • 1 Tablespoon chicken base

  • 1 cup water

  • 1 cup cooked wild rice

  • 1 cup cooked chicken breast, diced

  • Salt and pepper to taste along the way

Method

  1. In a large Dutch oven or stock pot, melt the butter over medium heat

  2. Add the mirepoix of carrots, onion, and celery and sauté until the vegetables are soft and change color, season with salt and pepper while stirring

  3. Add the flour and make a roux, continuing to stir the whole time, stir until the roux is a peanut butter consistency and stops sticking to the sides of the pan

  4. Add the cream, mix the chicken base with the water, add to the pot, and using a whisk, continue to stir until the liquid thickens.

  5. Add the rice and the chicken, and more salt and pepper, and continue to stir

  6. Simmer for about 10 minutes to reach desired consistency

You made add more liquid to make it less rich if desired, or if it is too thick


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