- 4 tablespoons unsalted butter
- 3 celery ribs, cut into 1/2-inch pieces
- 2 carrots, cut into 1/2-inch pieces
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 1/2 teaspoons finely chopped thyme
- 1/4 cup all-purpose flour
- 1 cup wild rice (5 ounces)
- 2 quarts chicken stock or low-sodium broth
- 2 cups water
- 4 cups bite-size pieces of roasted chicken or turkey
- 1 cup heavy cream
How to make this recipe
In a large saucepan, melt the butter. Add the celery, carrots, onion, garlic, thyme and a generous pinch each of salt and pepper and cook over moderate heat, stirring occasionally, until the vegetables just start to soften, about 10 minutes. Sprinkle the flour over the vegetables and cook, stirring, until evenly coated and lightly browned, about 3 minutes.
Add the wild rice to the saucepan and gradually stir in the stock and water. Bring to a boil, then simmer over moderately low heat, stirring occasionally, until the vegetables are tender, about 30 minutes. Add the chicken and simmer, stirring occasionally, until the wild rice is tender, 10 to 15 minutes longer. Stir in the cream and season with salt and pepper. Ladle the soup into bowls and serve.
The chicken soup can be refrigerated for up to 2 days. Reheat gently before serving.
Pair creamy soups with full-bodied, unoaked white wines like Chenin Blanc from South Africa.