Ingredients
The following ingredients have 5 Servings
- 6 tablespoons butter
- 1 carrot
- peeled and finely chopped
- 1 large leek
- halved
- cleaned and thinly sliced
- white and light green tops only
- 4 cloves garlic
- chopped
- Salt and pepper
- 4 tablespoons flour or gluten-free flour
- 3 cups chicken or vegetable stock
- 3 cups half-and-half
- About ¼ teaspoon grated nutmeg
- About 1 ½ teaspoons cumin and caraway seed
- toasted and ground in spice mill (optional but recommended)
- 1 cup wild and brown rice (Rach likes Lundberg Wild Blend or Bob’s Red Mill Wild and Brown Rice)
- 1 pound broccoli or broccolini
- fine chop to small dice
- 3 cups cooked rotisserie chicken meat
- pulled or chopped (OR plant-based grilled "chicken" product)
- 2 cups grated sharp yellow cheddar cheese
- optional
Instruction
- In a soup pot over medium to medium-high heat, melt butter, add carrots, leeks and garlic, season with salt and pepper, stir 2 minutes, add flour and stir a minute more, stir in stock then bring to bubble, and whisk in half-and-half
- Season the soup base with nutmeg, cumin and caraway if using
- Add the rice to hot soup base, simmer for about 20 minutes
- Add the broccoli or broccolini and cook 20 minutes more to tender
- Stir in chicken and heat through, then add cheddar or garnish soup with it
