Creamy Wild Rice Chicken Soup

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

In a large deep pot over medium-low heat melt the butter. Once butter has melted add in the chopped onions, celery, carrots, 1 tsp of salt and a few cracks of fresh pepper. Cook for 5-7 minutes until onions have sweated out are soft and translucent.

Step 2

Mix in garlic and thyme. Cook for another 2 minutes then add the flour. Toss the par cooked vegetables in the flour and cook for 5 minutes stirring every few seconds to ensure that the flour does not burn at the bottom of the pot.

Step 3

Add both chicken and beef broth to the pot and mix vigorously to incorporate the flour into the broth. Add the chicken and peas. Bring to a boil with the lid on over medium heat (approx 5-7 minutes). Once at a boil add in the heavy cream and bring to a soft boil with the lid off for 20 minutes. Soup will still be thin by the end of the 20 minutes.

Step 4

Add the grated parmesan and wild rice. Cook for another 10 minutes.

Step 5

Remove off the heat and let the soup sit for 5-10 minutes before serving, during this time the soup will cool down, and thicken up.