Creamy Chicken and Wild Rice Soup

Instructions

1. 1

   Melt butter in a large pot over medium heat. Add onion, carrot, and celery — sauté until softened, about 6–8 minutes. Stir in garlic for the last minute so it doesn’t burn. Don’t rush this step; those veggies build your flavor base, dear.

2. 2

   Sprinkle the flour over the vegetables and stir for 1 minute to cook the raw edge off (skip if using cornstarch method; you’ll add that later). This helps thicken the soup so it feels comforting and silky.

3. 3

   Pour in the chicken broth slowly, stirring to combine and scrape up any browned bits. Add the wild rice, bay leaf, thyme, salt, and pepper. Bring to a gentle boil, then reduce heat to a simmer.

4. 4

   Simmer, covered, until the rice is tender — about 20–25 minutes for a wild rice blend (shorter if using only long-grain rice). If using cornstarch, mix it with cold water now and whisk into the simmering broth to thicken slightly.

5. 5

   Stir in shredded chicken and heat through for 3–4 minutes. Reduce heat to low. Stir in the cream and warm gently — do not boil once the cream’s added or it may separate.

6. 6

   Taste and adjust seasoning. Finish with chopped parsley and a small squeeze of lemon if you like a little brightness. Ladle into bowls, and if you’re feeling indulgent, crumble crispy bacon on top.

7. 7

   Leftovers? They keep beautifully in the fridge for 3 days. Reheat gently on the stove, adding a splash of broth if it thickens too much.