Creamy Chicken & Wild Rice Soup

I was perusing my recipes the other day when I realized that my soup section is noticeably lacking. Especially considering my Mom was always known for making bomb soups, you'd think I'd have a plethora of recipes and soup knowledge to share! It's not that I have anything against soups, but let's face it they're not the most attractive foods to photograph and they do take some time to assemble. I cannot recall an occasion where I have heard someone say "I'm just gonna whip up a soup really quick" it takes time, will power, and endurance to have all those tantalizing smells lingering in your house for hours on end.

With that being said, there is nothing more comforting then enjoying a hot cup of soup on a cool and rainy evening, which happens to be exactly what we did...

For this soup I just happened to have some homemade chicken stock that needed to be used, which added some killer flavor! I remember in culinary school Chef would always say "Your soup is only as good as your stock" as I shamefully put away my chicken bouillon. Keep in mind, if you are ever boiling meat, or roasting a whole chicken, remember you can always boil the carcass and skin for a homemade broth (I realize that describing this in via text sounds somewhat unappealing but I promise it will take your next soup to new heights).


Creamy Chicken & Wild Rice Soup

serves 4-5

Prep time: 20 min. Cook time: 90 (ish) min.

1 medium onion, diced small
3-4 medium carrots, sliced relatively thin
2-3 stalks of celery, sliced thin
1 tsp minced garlic
1 TBS olive oil
4 cups chicken broth
2 cooked, boneless chicken breast halves, shredded
1 (4.5 ounce) package quick cooking long grain and wild rice with seasoning packet
6 TBS all-purpose flour
4 TBS butter
2 cups heavy cream OR 2% milk - for a lighter texture (preferably at room temperature)
salt and pepper to taste

Note:If soup starts to thicken, you can always add additional chicken stock to achieve the consistency you desire.


Directions:

1.In a large pot over medium heat, combine broth and chicken. Bring to a boil, then stir in rice, reserving seasoning packet. Cover and reduce heat to low.
2.In a separate saute pan, heat 1 TBS olive oil then add onions, carrots, celery, and garlic. Cook on medium heat until fragrant and onion turns translucent. When veggies are done, add to stock pan - save saute pan to make the roux.
3.Melt butter and stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.
4.Stir cream mixture into broth and rice. Add sliced mushrooms and Cook over medium heat until heated through, 10 to 15 minutes. Soup will keep in freezer for 1-2 weeks.