Jamie's Recipe

Chicken & wild rice soup

Category: Recipes

2 cups cooked wild rice (1 cup uncooked rice makes 2 cups)
1/2 cup butter
1 medium onion, finely chopped
2 carrots, peeled & diced
3 stalks celery, diced
5 tbsp all purpose flour
5 cups chicken stock
1 cup milk
1 cup heavy cream
2 cups diced, cooked chicken
1 tsp fresh rosemary, minced (or 1/2 tsp dried rosemary)
salt and pepper to taste

Prepare rice according to directions on package and reserve.

In a large saucepan, melt butter over medium heat. Sauté onion, carrot and celery; stir frequently until soft but not browned, about 10 minutes. Stir in flour and cook for 1 minute. Stirring constantly, gradually add stock, bring to a boil and cook for 2 mintues.

Add milk, cream, chicken, rosemary and rice, reduce heat to low and gently cook for 30 minutes; be careful not to boil. Adjust seasoning with salt and pepper.