This soup is so comforting and delish. As new parents we are ALL about meal prep…IE: what can we make a lot of and toss in the freezer for quick meals on week nights? Soup is an amazing option for lunches, dinners, period. Its my new favorite food!
Before my husband heads to work he pulls a mason jar of soup out of the freezer and places in the fridge. When home – pour it into a pot on the stove, heat it up and eat. Voila! Its much better for you and comes with much less guilt than ordering a pizza or hitting the BK drive-thru when exhausted after a long day and sleepless night before. We also made it over the Christmas holiday with my family and it was a big hit.
This soup is SO easy to make and I know you’ll love it.
- 3/4 cup uncooked wild rice blend
- 1 cup chopped yellow or white onion
- 1 cup diced carrots
- 1 cup diced celery
- 1 stick of butter, cut into 1 tbsp chunks
- 2 clove minced garlic
- 4 cups low-sodium chicken broth
- 1/2 cup water
- 1/4 tsp of each dried thyme, marjoram, sage and rosemary
- 1 rotisserie chicken – shredded (or you can shred chicken breasts or chicken thighs on your own)
- 1/2 cup flour
- 1 1/2 cups milk
- 1/2 cup heavy cream
- Prepare rice according to directions listed on package.
- As the is rice cooking, in a large pot, melt 2 Tbsp butter over medium heat. Add onion, carrots and celery and sauté until slightly tender, about 5 minutes
- Add in garlic and sauté another minute or so
- Add chicken broth, thyme, marjoram, sage, rosemary and season with salt and black pepper to taste.
- Meanwhile reduce heat to low and add cooked rice.
- Add shredded chicken to soup. Keep on low temperature.
- In a separate medium saucepan (you can just rinse/wipe the rice pan), you will start the roux by melting the remaining 6 Tbsp butter over medium heat.
- Whisk in flour and cook 1 1/2 minutes, whisking constantly. Then, while whisking vigorously, slowly pour milk into butter/flour mixture.
- Stir this roux constantly until it thickens. Add the roux/milk mixture to soup/broth mixture in pot and cook about 5 minutes longer, or until soup is thickened (you can simmer the soup for a longer period of time if you want the rice to soften more, just cover with lid first and stir occasionally. **I don’t use all the roux every time, pour in as much as you like or don’t like to satisfy the texture you prefer — up to you!
- Stir in heavy cream and serve warm.