Chicken and Wild Rice Soup

Instructions

Sauté the vegetables

1. Heat the olive oil or butter in a large pot over medium heat.
2. Add the onion, carrots, and celery. Cook until softened, about 5 to 7 minutes.
3. Stir in the garlic and cook for another minute.

Cook the wild rice

1. Add the wild rice to the pot and stir to coat.
2. Pour in the chicken broth and add the thyme and rosemary.
3. Bring the mixture to a boil, then reduce the heat to a simmer.
4. Cover and cook for 40 to 45 minutes, or until the rice is tender.

Add the chicken

1. Stir in the cooked chicken. Let it warm through for about 5 minutes.

Make the cream base

1. In a small bowl, whisk the flour into the cream until smooth.
2. Slowly stir the mixture into the soup and cook over medium heat until the soup thickens slightly, about 5 to 7 minutes.

Season and serve

1. Taste and adjust the seasoning with salt and pepper as needed.