Chicken and Wild Rice Soup
- 1 cup wild rice (I used a blend of long grain and wild)
- 3 tablespoons margarine or butter
- 1/4 cup finely chopped onion
- 2 medium carrots, peeled and diced small (1/2 cup)
- 1 - 2 ribs celery, finely chopped (1/3 cup)
- 1/3 cup all-purpose flour
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- 1/4 - 1/2 teaspoon poultry seasoning
- 4 (14.5 oz) cans reduced-sodium chicken broth
- 3 cups cooked chicken, cubed (I used a 'Traditional' rotisserie chicken)
- 1/4 cup heavy cream
- 1/2 teaspoon dried parsley flakes
Cook wild rice as directed on package. Do not overcook. Remove from heat and fluff with a fork. Set aside, uncovered.
In a large pot, melt the butter over medium heat. Add the onions, carrots, and celery and saute until softened, about 4-5 minutes, stirring frequently. Do not brown the veggies. Stir in flour and seasonings to taste; cook, stirring constantly, for another 2-3 minutes.
Whisk in the chicken broth and bring to a boil.
Add cooked chicken; reduce heat to medium-low and simmer for about 10 minutes, stirring occasionally.
Stir in cooked wild rice. Pouring in a thin stream, add the heavy cream. Bring soup back up to a low bubble, just to heat through.
Remove from heat and stir in the parsley. Serve hot.
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