A great use for leftover chicken, this creamy one-pot soup comes together in just 20 minutes of active work time.
4 tablespoons unsalted butter
3 celery ribs, cut into 1/2-inch pieces
2 carrots, cut into 1/2-inch pieces
1 medium onion, chopped
2 garlic cloves, minced
1 1/2 teaspoons finely chopped thyme
Kosher salt
Freshly ground black pepper
1/4 cup all-purpose flour
1 cup (5 ounces) wild rice blend (such as Lundberg)
2 quarts chicken stock or low-sodium broth
2 cups water
4 cups roasted chicken or turkey, bite-size pieces
1 cup heavy cream
Gather the ingredients.
In a large saucepan, melt the butter. Add the celery, carrots, onion, garlic, thyme, and a generous pinch each of salt and pepper. Cook over moderate heat, stirring occasionally, until the vegetables just start to soften, about 10 minutes.
Sprinkle the flour over the vegetables and cook, stirring, until evenly coated and lightly browned, about 3 minutes.
Add the wild rice to the saucepan and gradually stir in the stock and water. Bring to a boil, then simmer over moderately low heat, stirring occasionally, until the vegetables are tender, about 30 minutes.
Add the chicken and simmer, stirring occasionally, until the wild rice is tender, 10 to 15 minutes longer.
Stir in the cream and season with salt and pepper. Ladle the soup into bowls and serve.
