Chicken Wild Rice Soup
"The soup equivalent of a warm flannel blanket — hearty, creamy, and gone way too fast."
The Game Plan
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Cook 1 1/2 cups wild rice blend according to package directions. Set aside.
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Shred 3–4 cups of meat from the rotisserie chicken. Snack on a piece or two — chef's privilege.
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In a large pot or Dutch oven, melt butter over medium heat. Add diced onion, 3 diced carrots, and 3 diced celery stalks. Cook for 6–7 minutes until softened.
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Add garlic and cook 1 minute. Sprinkle in the flour and stir constantly for 2 minutes to form a roux.
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Slowly pour in 8 cups chicken broth, stirring to prevent lumps. Add thyme, bay leaf, salt, and pepper.
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Bring to a boil, then reduce to a simmer for 15 minutes.
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Stir in the cooked wild rice, shredded chicken, and 1 cup heavy cream. Simmer 5 more minutes until heated through.
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Remove the bay leaf, taste for seasoning, and serve.
