Cozy, creamy chicken and wild rice soup made in one pot, perfect for cold days.

Scale

2 tbsp butter

1 tbsp olive oil

1 medium onion, diced

2 medium carrots, diced

2 celery ribs, diced

3 garlic cloves, minced

1/3 cup all-purpose flour

6 cups chicken broth

1 cup uncooked wild rice blend

2 cups cooked shredded chicken

1 tsp dried thyme

1 tsp dried parsley

1/2 tsp black pepper

1 tsp salt (or to taste)

1 cup half-and-half

1 cup whole milk

Cook Mode Prevent your screen from going dark

1. Warm the butter and olive oil in a large pot over medium heat, then sauté the onion, carrots, and celery until softened, about 6-7 minutes.

2. Stir in the garlic and cook 1 minute, then sprinkle in the flour and stir until it coats the vegetables.

3. Slowly pour in the chicken broth while whisking, then add the wild rice, thyme, parsley, pepper, and salt.

4. Bring to a simmer, cover, and cook 40-45 minutes, stirring occasionally, until the rice is tender.

5. Add the shredded chicken, half-and-half, and milk, warming gently for 5-7 minutes until creamy and steamy (do not boil).

If soup thickens as it rests, thin with a splash of broth or milk.