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Creamy Wild Rice Chicken Soup

Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6 people

Ingredients

  • 4 tbsp butter
  • 3 large carrots cut 1/2 inch discs
  • 2 stalks celery diced
  • 1 medium onion diced
  • 1 tbsp fresh thyme picked off the stem
  • 5 cloves garlic
  • 1/3 cup flour
  • 8 cups chicken broth
  • 3 cups beef broth
  • 2 cups chicken cooked and shredded or cut
  • 1/2 cup peas frozen
  • 1 cup heavy cream
  • 1 cup parmesan cheese freshly grated
  • 2 1/2 cups cooked wild rice

Instructions

  • In a large deep pot over medium-low heat melt the butter. Once butter has melted add in the chopped onions, celery, carrots, 1 tsp of salt and a few cracks of fresh pepper. Cook for 5-7 minutes until onions have sweated out are soft and translucent.
  • Mix in garlic and thyme. Cook for another 2 minutes then add the flour. Toss the par cooked vegetables in the flour and cook for 5 minutes stirring every few seconds to ensure that the flour does not burn at the bottom of the pot.
  • Add both chicken and beef broth to the pot and mix vigorously to incorporate the flour into the broth. Add the chicken and peas. Bring to a boil with the lid on over medium heat (approx 5-7 minutes). Once at a boil add in the heavy cream and bring to a soft boil with the lid off for 20 minutes. Soup will still be thin by the end of the 20 minutes.
  • Add the grated parmesan and wild rice. Cook for another 10 minutes.
  • Remove off the heat and let the soup sit for 5-10 minutes before serving, during this time the soup will cool down, and thicken up.