Packed with shredded chicken, vegetables, herbs, and nutty wild rice, this creamy chicken and wild rice soup is everything you need to warm you up on a chilly day.
In a large dutch oven, melt the butter over low heat. Once the butter has melted, add the carrots, celery, and onion. Season with a pinch of salt and a few grinds of pepper and cook over medium heat until the vegetables begin to soften, about 5 minutes.
Add the garlic, wild rice, and the flour. Stir to combine and cook for 1-2 minutes to lightly toast the rice and cook the flour.
Slowly add the chicken stock, stirring constantly. Add the herbs and bring to a simmer. Cover and simmer for 40-45 minutes, until the rice is very nearly cooked through.
Stir in the shredded chicken and the heavy cream; continue cooking until the chicken is warmed through and the rice is tender, another 5-10 minutes.
Season with salt and pepper to taste before serving.
Notes
If you prefer a thinner soup, add an extra 1-2 cups of chicken stock or water after adding the cream to get to your desired consistency.