Creamy Chicken & Rice Soup

By [e-mail]

Ingredients

• 3 tbsp. butter
• 1 onion, chopped
• 2 large carrots, sliced into rounds
• 2 stalks celery, thinly sliced
• 1 lb. boneless skinless chicken breasts
• 1 tbsp. fresh thyme leaves, plus more for garnish
• 3 cloves garlic, minced
• kosher salt
• Freshly ground black pepper
• 3 tbsp. all-purpose flour
• 4 c. low-sodium chicken broth
• 1 c. heavy cream
• 1 c. wild rice

Details

Servings 1
Adapted from delish.com

Preparation

Step 1

In a large pot or Dutch oven, melt butter. Add onion, carrots, and celery. Cook, stirring, until vegetables are tender and liquid has evaporated, 6 minutes. Add chicken and cook until golden, 10 minutes, then add thyme and garlic and stir until fragrant, 1 minute. Season generously with salt and pepper.
Add flour and whisk until golden, 1 minute. Pour over chicken broth and milk and season with salt and pepper. Add rice and bring to a simmer until rice is tender and chicken is cooked through.