Some foods are necessary to help re-center ourselves after a challenging day, an illness, or just a regular, old Monday. For-the-Soul Soup will quickly nourish you from the inside out. A creamy, rich, savory broth hugs shredded chicken, celery, carrots, and wild rice to become the ultimate comfort soup. After one spoonful, you immediately know that For-the-Soul Soup was exactly what you needed to invigorate your weary soul. What a wonderful feeling!
Ingredients
- 4 tablespoons unsalted butter
- 3 ribs celery, cut into 1/2-inch-thick pieces
- 2 carrots, cut into 1/2-inch-thick pieces
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 1/2 teaspoons fresh thyme, finely chopped, plus more, whole leaves, to taste, for garnish
- kosher salt, to taste
- freshly ground black pepper, to taste
- 1/4 cup all-purpose flour
- 1 cup wild rice
- 2 quarts low-sodium chicken stock or broth
- 2 cups water
- 4 cups rotisserie chicken, shredded
- 1 cup heavy cream
Directions
Step 1 –In a large saucepan over medium heat, melt the butter.
Step 2 –Add the celery, the carrots, the onion, the garlic, 1 1/2 teaspoons of the chopped thyme, the salt, and the black pepper and cook, stirring frequently, until the vegetables just start to soften, about 10 minutes.
Step 3 –Evenly sprinkle the flour over the vegetable mixture and cook, stirring constantly, until the veggies are evenly coated and lightly browned, about 3 minutes.
Step 4 –Add the wild rice to the vegetable mixture and stir to combine.
Step 5 –Gradually add the chicken stock and the water to the vegetable mixture and bring to a boil, stirring frequently.
Step 6 –Reduce the heat to medium-low. Simmer the soup, stirring occasionally, until the vegetables are tender, about 30 minutes.
Step 7 –Add the shredded chicken to the soup and simmer, stirring occasionally, until the wild rice is tender, about 10-15 minutes.
Step 8 –Add the heavy cream to the soup and stir to combine.
Step 9 –Taste the soup and season with the salt and the black pepper, as needed. Stir to combine.
Step 10 –Serve the soup garnished with the extra thyme leaves.