🥣 Creamy Chicken & Wild Rice Soup

🛒 Ingredients (Serves 4–6)

For the soup base:

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 cup wild rice (or a wild rice blend)
• 6 cups chicken broth
• 2 cups cooked shredded chicken (rotisserie works great)
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1 bay leaf
• Salt & pepper to taste

For the creamy finish:

• 3 tablespoons flour
• 2 cups milk (or half‑and‑half for extra richness)
• Optional: handful of fresh spinach or kale, roughly chopped

👩‍🍳 Instructions

1. Sauté the veggies

In a large pot, heat butter and olive oil over medium heat. Add onion, carrots, and celery. Sauté 5–7 minutes until softened. Add garlic and cook 1 more minute.

2. Add rice and spices

Stir in wild rice, thyme, parsley, bay leaf, salt, and pepper.

3. Add broth and chicken

Pour in chicken broth and add shredded chicken. Bring to a boil, then cover and reduce heat. Simmer 40–45 minutes, or until rice is tender.

4. Make the creamy mixture

In a separate saucepan, whisk flour into the milk over medium heat until it thickens (3–5 minutes). No lumps!

5. Combine

Pour the creamy mixture into the soup pot and stir. Allow to simmer 5–10 minutes until thickened.

6. Optional greens

Fold in spinach or kale just before serving for extra color and nutrients.

💡 Tips

• Want it dairy‑free? Use coconut milk and skip the flour.
• Add mushrooms for extra earthiness.
• Swap chicken for turkey if you have leftovers.