It’s definitely soup season in Utah right now! Make this Creamy Chicken and Wild Rice Soup to warm you up on those cold nights. Perfectly comforting.
The other day I went to leave for work and my car door was frozen shut. As was the key hole on the door. I really hate winter. I don’t mind the snow and cozy warm house at Christmas but now that it’s over, I’m all about Spring and being able to walk out the door and not instantly having my eyeballs turn to ice.
But if I have this Creamy Chicken and Wild Rice Soup to eat it helps me hate winter just a little less. A little bit. Because once summer comes I will be missing soup season. And almost wishing for winter again. Isn’t that how it works? So for now I will enjoy my soup and cozy sweater season.
- ½ cup diced carrots
- ½ cup diced celery
- 1 medium onion, diced
- 2 Tbsp olive oil
- 3 garlic cloves, minced
- 32 oz chicken stock
- 2 cups water
- 2 cups milk, divided
- ½ teaspoon dried oregano
- 1 bay leaf
- 2 large chicken breasts, cooked and shredded or diced
- ½ cup all-purpose flour
- 7-ounce box of Long Grain and Wild Rice with seasoning (I used Zatarains)
- Heat the oil in a 6-quart pot over medium heat. Add the carrots, celery and onion. Let them simmer for 10 minutes or until the onions are tender.
- Add the garlic cloves, chicken stock, water, and 1 cup of milk to the vegetable mixture and stir.
- Add the dried oregano, bay leaf, and chicken. Stir until combined. Allow the soup to simmer over medium heat for 15 minutes.
- Whisk together the remaining 1 cup of milk with the ½ cup flour until smooth. Place into the soup mixture and stir until combined.
- Place the long grain and wild rice with seasoning into the soup and mix until combined. Allow the soup to simmer for 20 minutes or until the rice is tender.
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