A comforting and hearty soup featuring tender chicken, wild rice, and a creamy base, perfect for chilly days.
Combine the chicken broth, wild rice, diced carrots, chopped celery, and diced onion in a large pot.
Ensure the vegetables are evenly chopped for consistent cooking.
Bring the mixture to a boil, then reduce the heat to low, cover, and let it simmer until the rice is tender, about 45 minutes.
Check the rice occasionally to ensure it doesn't overcook.
In a separate pan, melt the butter over medium heat, then whisk in the flour to create a roux.
Cook the roux until it turns a light golden color for a nutty flavor.
Gradually whisk in the cream to the roux, cooking until the mixture thickens.
Add the cream slowly to prevent lumps.
Stir the cream mixture into the pot with the rice and vegetables, mixing well.
Stir continuously to ensure the soup is smooth and creamy.
Add the cooked chicken to the soup and heat through.
Shred the chicken for a better texture in the soup.
Serve the soup hot, garnished with fresh thyme or parsley if desired.
Serve with a side of crusty bread for a complete meal.
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