Ingredients
Scale
- 1/2 cup unsalted butter
- 4 large carrots, peeled and diced
- 2–3 celery stalks, diced
- 1 medium yellow onion, diced
- 2–3 cloves garlic, minced
- 1 1/2 cups wild rice, rinsed and drained
- 1/3 cup all-purpose flour
- 8 cups chicken stock (2 quarts)
- 1 teaspoon dried thyme
- 1/2 teaspoon dried sage
- 1 rotisserie chicken, shredded (about 3–4 cups)
- 2 cups heavy cream
- Salt and pepper, to taste
Instructions
- Melt butter in a large Dutch oven over low heat. Add carrots, celery, and onion; season lightly with salt and pepper. Cook over medium heat until vegetables begin to soften, about 5 minutes.
- Add garlic, wild rice, and flour; stir to combine and cook 1–2 minutes to lightly toast the rice and cook the flour.
- Slowly add chicken stock, stirring constantly. Add thyme and sage, bring to a simmer, cover, and cook 40–45 minutes until rice is nearly tender.
- Stir in shredded chicken and heavy cream; cook 5–10 minutes until chicken is heated through and rice is tender.
- Season with additional salt and pepper to taste before serving.
Notes
- For a thinner soup, add 1–2 cups extra chicken stock or water after adding the cream to reach desired consistency.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 674
- Sugar: 8 g
- Sodium: 646 mg
- Fat: 42 g
- Saturated Fat: 23 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 41 g
- Fiber: 3 g
- Protein: 34 g
- Cholesterol: 177 mg