Cream of Chicken with Wild Rice Soup

Ingredients

• 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
• 1/2 cup uncooked wild rice
• 4 cups low-sodium chicken broth
• 1 cup diced onion
• 1 cup diced celery
• 1 cup diced carrots
• 2 cloves garlic, minced
• 1/4 cup butter
• 1/4 cup all-purpose flour
• 1 cup half-and-half
• 1/2 teaspoon dried basil
• 1/2 teaspoon dried thyme
• Salt and pepper to taste

Directions

1. In a large pot, combine the chicken, wild rice, and chicken broth. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and simmer for 25 minutes.
2. Add the onion, celery, carrots, and garlic to the pot. Increase the heat to medium-high and cook, stirring occasionally, for 5 minutes.
3. In a medium saucepan, melt the butter over medium heat. Add the flour and whisk until smooth. Slowly whisk in the half-and-half and cook, whisking constantly, until the mixture is thick and creamy. Add the cream mixture to the soup and stir to combine.
4. Add the basil, thyme, salt, and pepper and stir to combine. Simmer for 10 minutes, stirring occasionally, until the vegetables are tender and the soup is thick and creamy.

Interesting Facts

• Wild rice is an ancient grain that has been cultivated by Native Americans for centuries.
• This soup is a great way to use up leftover chicken.
• This soup can be made ahead of time and reheated when ready to serve.