Wild Rice Soup

🛒 Ingredients

• Cooked wild rice 50 g · 51 kcal
• Cooked chicken breast, shredded 25 g · 41 kcal
• Butter 5 g · 36 kcal
• Yellow onion, diced 17 g · 7 kcal
• Carrots, diced 17 g · 7 kcal
• Celery, diced 12 g · 2 kcal
• All-purpose flour 3 g · 11 kcal
• Chicken broth 133 g · 13 kcal
• Milk (2% fat) 67 g · 34 kcal
• Fresh parsley, chopped 1 g · 0 kcal

👨‍🍳 Instructions

1. Rinse wild rice thoroughly and cook according to package directions, typically simmering in water or broth until tender and grains burst; drain and set aside.
2. Melt butter in a large pot or Dutch oven over medium heat; add diced onion, carrots, and celery, cooking until softened, about 5-7 minutes.
3. Stir in flour and cook for 1-2 minutes, creating a roux, then gradually whisk in chicken broth until smooth, ensuring no lumps remain.
4. Bring the soup to a simmer, then reduce heat and cook for 10-15 minutes, allowing it to thicken slightly.
5. Stir in milk, cooked wild rice, shredded cooked chicken, dried thyme, salt, and pepper; heat through gently without boiling.
6. Taste and adjust seasonings as needed, then serve hot, garnished with fresh chopped parsley if desired.