- 4 Tablespoons of Unsalted Butter
- 3 Celery Stalks (cut into ½-inch pieces)
- 2 Carrots (cut into ½-inch pieces)
- 1 Medium-sized Onion (chopped)
- 2 Garlic Cloves (chopped)
- Finely Chopped Thyme
- ¼-cup of All-purpose Flour
- 1-Cup of Wild Rice (about 5 ounces)
- 2-Quarts Chicken Stock or Low-sodium Broth
- 2-Cups of Water
- 4-Cups of Roasted Chicken or Turkey (bite-sized pieces)
- 1-Cup of Heavy Cream
How to Make the Soup
In a large-sized saucepan, melt the butter. Once melted, add the carrots, celery, chopped onion, minced garlic, and finely chopped thyme, along with a generous pinch of salt and pepper – based on your taste preferences. Cook everything over medium heat and stir it occasionally. The vegetables should start to soften up after about 10 minutes.
Once the vegetables are soft, sprinkle the ¼-cup of flour over them, cook and stir until everything is evenly coated and lightly brown in color – after about 3 minutes.
Add the wild rice into the saucepan and gradually stir in the chicken stock or low-sodium broth, along with the water. Bring it to a boil.
Allow the soup to simmer over moderately low heat. Stir occasionally or until the vegetables are tender. This can take about 30 minutes. After this, you can add in the chicken pieces while continuing to simmer and stir occasionally. Do this until the wild rice is tender. This can be about 10 to 15 minutes.
Once the rice becomes tender, you can stir in the heavy cream and add any additional salt and pepper based on your seasoning preferences.