Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts or thighs, cooked and shredded
- 1 cup wild rice blend (not instant rice)
- 6 cups halal chicken broth
- 1 cup heavy cream or half-and-half
- 4 tablespoons unsalted butter
- 1 large yellow onion, finely diced
- 3 large carrots, peeled and sliced into rounds
- 3 stalks celery, diced
- 6 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 2 bay leaves
- Salt and black pepper to taste
- 2 cups fresh spinach (optional, for extra greens)
- Fresh parsley for garnish
Instructions
- In a large pot or Dutch oven, melt the butter over medium heat. Add the onion, carrots, and celery. Sauté for about 5 to 7 minutes until the onions are translucent and the vegetables begin to soften.
- Add the minced garlic, thyme, and rosemary to the pot. Cook for 1 minute until the garlic is fragrant, being careful not to let it brown.
- Sprinkle the flour over the vegetables and stir constantly for 2 minutes to cook out the raw flour taste. This will act as the thickening agent for your soup.
- Slowly whisk in the chicken broth, making sure to scrape the bottom of the pot to release any flavorful browned bits.
- Add the wild rice and bay leaves. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer for 40 to 45 minutes, or until the rice is tender and some grains have “popped.”
- Once the rice is cooked, stir in the shredded chicken and the heavy cream. If you are using spinach, add it now and stir until wilted.
- Let the soup simmer uncovered for another 5 to 10 minutes to thicken slightly.
- Remove the bay leaves. Taste the soup and season with salt and black pepper as needed.
- Ladle the hot soup into bowls and garnish with fresh parsley before serving.
- Cook Time: 65 minutes