Ingredients
1 tbsp olive oil or butter
1 small onion, diced
2 carrots, diced
2 celery stalks, diced
2 cloves garlic, minced
1 tsp dried thyme
Salt and pepper to taste
1 cup uncooked wild rice blend
6 cups chicken or vegetable broth
2 cups cooked, shredded chicken (optional)
1 cup whole milk or dairy-free alternative
2 tbsp flour
2 tbsp butter
Instructions
1. Heat oil in a large pot over medium heat. Sauté onion, carrots, and celery for 5 minutes until soft. Add garlic and thyme, and cook 1 minute more.
2. Add the wild rice and broth. Bring to a boil, then reduce heat and simmer covered for 40–45 minutes or until rice is tender.
3. Stir in cooked chicken (if using) and simmer until warmed through.
4. In a small saucepan, melt butter and whisk in flour to make a roux. Cook 2 minutes, then slowly whisk in the milk until thickened.
5. Pour the creamy roux into the soup pot and stir well. Simmer for 2–3 minutes to combine.
6. Season with salt and pepper to taste. Serve hot with bread.
Notes
Use vegetable broth and omit chicken for a vegetarian version.
For added flavor, try adding mushrooms or kale.
Soup will thicken when stored—add a splash of broth to loosen while reheating.
Can be frozen for up to 2 months in an airtight container.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 320
- Sugar: 4g
- Sodium: 720mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 18g
- Cholesterol: 55mg