As I’ve mentioned I love soups. Making soup is something that calms me, and it’s always a comfort to have a nice bowl of warm soup when it’s cold and snowing. I came upon this delicious recipe and it was a success in my home. I hope you enjoy it as well!
- 1 Medium Onion, diced
- 1 Medium Carrot, diced (I used about 3-4 as we like carrots)
- 2 Stalks of Celery, diced
- 1/2 cup butter
- 2 cloves garlic, minced
- 32 oz. Chicken Stock
- 1/2 tsp of Thyme
- 1/2 tsp of Sage
- 1 cup uncooked wild rice
- 3 cups of milk, more as needed
- 1/4 cup of all purpose flour
- 2 cups cooked, cubed chicken breast or thigh
- Salt and Pepper to taste
In a large stock pot, sweat the onion, celery, and carrot in the butter over medium heat until translucent. Add the garlic and cooking a few minutes longer. Sprinkle in the 1/4 cup of all purpose flour and cook out the raw flavor, about a minute. Add the chicken stock, stirring while doing so, add the thyme and sage, along with the wild rice. Bring to a simmer and cook for 25 minutes with the lid on, stirring occasionally. After 25 minutes, check if the rice is tender, if not, cook another 10 minutes.
When rice is tender, add the milk to the soup along with the cooked chicken. Bring up to a simmer for 15 – 20 minutes, until heated thoroughly. Add salt and pepper to taste. When done, serve with some crusty bread, or a sprinkling of parsley or thyme.