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Ingredients
Scale
- ¾ cup wild rice, cooked according to package directions
- ½ cup butter
- ½ cup onion, finely chopped
- ½ cup carrots, diced or shredded
- ½ cup celery, diced
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon dried sage
- ½ teaspoon salt (adjust to taste)
- ¼ teaspoon black pepper (adjust to taste)
- ½ cup all-purpose flour
- 6 cups chicken broth
- 2 cups half-and-half
- 2 cups cooked chicken, diced or shredded
- 2 bay leaves
- Chopped fresh parsley for garnish
Instructions
- Cook the wild rice according to package instructions and set aside.
- In a large pot, melt butter over medium-low heat; sauté onion, carrots, and celery for 3-5 minutes.
- Add garlic and herbs; cook for 1 minute.
- Stir in flour to create a roux; cook until golden.
- Pour in chicken broth and half-and-half, stirring constantly until slightly thickened.
- Add cooked chicken, wild rice, and bay leaves; simmer for 10-15 minutes.
- Adjust seasoning, remove bay leaves, and serve garnished with parsley.
Notes
Ensure wild rice is fully cooked for better texture.
Adjust seasoning to your preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 350
- Sugar: 3
- Sodium: 800
- Fat: 20
- Saturated Fat: 10
- Unsaturated Fat: 5
- Trans Fat: 0
- Carbohydrates: 30
- Fiber: 2
- Protein: 15
- Cholesterol: 70