Mouthwatering good Chicken and Wild Rice Soup is made with browned chicken, onions, celery, carrots, and long grain wild rice in a creamy broth with fresh thyme and rosemary. This one-pot soup is packed with flavor and easy enough for the novice cook. Enjoy this tasty soup with a fresh garden salad or homemade rolls.
HOW TO MAKE CREAMY CHICKEN AND WILD RICE SOUP
First, heat a little vegetable oil or olive oil over medium-high heat in a large pot or dutch oven. While that is heating sprinkle the cut chicken with kosher salt. fresh ground black pepper, and a little bit of smoked paprika. Add the chicken to the hot pot and brown on both sides until cooked through. Plate the chicken and cover it to keep it warm.
Melt the butter in the pot over medium heat. Add the onions, celery, and carrots. Cook until the onions and celery are soft stirring several times. Then reduce the heat to low and add the garlic cooking for about 30 seconds while stirring constantly. Stir in the flour and continue cooking for a couple of minutes while stirring.