A comforting and creamy chicken and wild rice soup, perfect for chilly days.
In a large pot, combine the chicken broth, wild rice, carrots, celery, onion, green bell pepper, potato, thyme, and black pepper.
Adding the vegetables and rice together allows the flavors to meld as they cook.
Bring the mixture to a boil, then reduce the heat, cover, and let it simmer until the rice is tender, about 45 minutes.
Stir occasionally to prevent the rice from sticking to the bottom of the pot.
In a small bowl, mix the flour with a bit of the hot broth to create a smooth paste, then stir it back into the pot.
This step helps thicken the soup without creating lumps.
Stir in the butter and half-and-half, mixing well to combine.
Ensure the soup is not boiling when adding the cream to prevent curdling.
Add the cooked chicken and dry sherry, stirring until heated through.
The sherry adds a depth of flavor; adjust the amount to your taste.
Serve the soup hot, garnished with fresh parsley if desired.
Pair with crusty bread for a complete meal.
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