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Chicken and Wild Rice Soup

This ultra-easy soup is a hearty and comforting dish, perfect for chilly days. It's filled with tender chicken, nutty wild rice, and a blend of vegetables in a creamy, savory broth. A perfect way to warm up any night of the week!

Ingredients (serves 6-8):

• 1 lb. boneless, skinless chicken breasts
• 1 cup wild rice, uncooked
• 1 medium onion, diced
• 3 carrots, diced
• 3 celery stalks, diced
• 4 cups chicken broth
• 2 cups water
• 1 cup heavy cream
• 2 tbsp. olive oil
• 3 tbsp. flour
• 2 tsp. garlic powder
• 1 tsp. thyme
• 1 tsp. rosemary
• Salt and pepper, to taste
• Optional: fresh parsley for garnish

Instructions:

1. Heat 1 tbsp. olive oil in a large pot over medium heat. Season the chicken breasts with salt and pepper, then cook until browned on both sides (about 5-7 min.). Remove from the pot and set aside.
2. Add the remaining olive oil to the pot, then sauté the onion, carrots, and celery until softened, about 5 min.
3. Stir in the wild rice, garlic powder, thyme, and rosemary. Cook for 1-2 min., stirring to coat the rice with the seasonings.
4. Pour in the chicken broth and water. Bring to a boil, then reduce heat and let simmer for 40-45 min., or until the rice is tender.
5. While the soup simmers, shred the cooked chicken breasts with two forks. Set aside.
6. In a small pan, melt butter over medium heat, then stir in the flour to create a roux. Cook for 1-2 min., stirring constantly, until the mixture turns golden. Gradually whisk in the cream and let it thicken.
7. Stir the shredded chicken and roux into the soup. Let simmer for another 5-10 min. to thicken and blend the flavors.
8. Ladle the soup into bowls and garnish with fresh parsley, if desired.