CHICKEN AND WILD RICE SOUP

My amazing friend, Gentry, brought this soup to a Christmas party we hosted in December, and I haven’t stopped thinking about it ever since. It is SO yummy and just as easy to make! We all know I believe soup to be the ultimate comfort food, and this particular recipe is the coziest of all. My kids gobbled it up! It also makes the BEST leftovers, so don’t worry that the recipe makes a ton! You won’t be sad to have extra, trust me!!

Chicken and Wild Rice Soup
adapted from Gentry Mickelsen
serves 6-8

Ingredients:

• 1 box Uncle Ben’s Wild Rice, prepared according to directions on the box

• 4 large stalks celery, chopped (about 2 cups)

• 1 1/2 cups carrots, chopped (I like to cut mine in circles about 1/4 inch thick)

• 1 small onion, diced

• 1/4 cup butter

• 3 cups shredded chicken (for best results, buy a rotisserie chicken and shred it)

• 1 quart chicken broth (4 cups)

• 1 quart cream (4 cups)

• 1-2 teaspoons salt (add 1, taste, and then add more if necessary)

• pepper, to taste

• 1 teaspoon fresh rosemary, chopped (optional)

• 1/2 c flour

• 6 T butter

Directions

1. Prepare rice according to directions on package. Set aside.

2. While rice is cooking, shred the rotisserie chicken and cut the vegetables.

3. Once veggies are all cut, melt butter in a large pot over medium heat.

4. Add celery, carrot, and onions and sauté until slightly translucent, 6-8 minutes.

5. Add chicken broth, cream, shredded chicken, and cooked rice. Stir to combine.

6. In a small saucepan, make a roux by melting 6 T of butter. Once bubbly, add 1/2 cup of flour and stir with a rubber spatula until golden brown. Add to soup and stir well to combine. Let simmer for a few minutes until soup has thickened.

7. Add salt, pepper, and rosemary (if desired). Serve with your favorite bread!