Ingredients

The following ingredients have 7 Servings
  • 3 tablespoons butter
  • 1/2 to 3/4 cup finely chopped onion
  • 1 cup finely chopped carrots (about 3 to 4 medium carrots)
  • 1 cup finely chopped celery (about 3 stalks)
  • 1/3 cup all-purpose flour
  • 6 cups low-sodium chicken broth
  • 1 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 cups cooked wild rice or wild rice blend
  • 2 cups cooked cubed chicken ((a rotisserie chicken works great here, see note for other easy solutions))
  • 1 cup half-and-half (evaporated milk or milk (preferably 2% or higher for creaminess))
  • Chopped chives for garnish (optional)

Instruction

  • In a large pot, melt the butter and add the onion, carrots and celery. Cook, stirring often, until the vegetables are mostly tender, 5-7 minutes.
  • Add the flour and stir to combine, cooking another 30 seconds or so.
  • Gradually add the chicken broth, stirring or whisking constantly to avoid lumps. Stir in the salt, pepper, and cooked rice.
  • Bring the soup to a gentle simmer, and cook for 2-3 minutes, stirring often to make sure it's not sticking on the bottom.
  • Add the chicken. Stir in the half-and-half or milk. Simmer for 3-4 more minutes. Add additional salt and pepper to taste.
  • Serve, garnishing with fresh chives (optional).