Something warm and cozy, that’s what my house needed this week as we watched news outlets release more and more saddening information about COVID-19 and the harsh reality we’re facing. I wanted to make something that could also be frozen and eaten later since our house is packed 7 days a week. That means three meals and two snacks a day– not to mention a dessert or two!

Chicken and Wild Rice Soup is better when it’s creamier, in my opinion so this recipe calls for that method. Alright, let’s get started.

Prep time: 15 minutes | Cook time: 30 | Total time: 45 minutes

Ingredients

• 2 carrots, chopped
• 3 celery, chopped
• 1/4 red onion, diced
• 2 tbs minced garlic
• 4 tbs butter, divided
• 2 tbs paprika
• 2 tsp thyme
• 2 tbs oregano
• 1 tsp ground cumin
• 1 tsp chili powder
• 3 cups chicken broth
• 1 cup water
• 1 box wild rice (I used Near East because it was the only one left on the shelf and it turned out delicious! I didn’t use the seasoning packet in the box though–only the rice)
• 1/2 of a rotisserie chicken, chicken pulled off the bone and shredded
• 2 cups milk, divided into 1 1/2 cup milk and then 1/2 cup
• 1/4 cup flour

Recipe

• In a large pot, melt 2 tbs butter on medium high heat and add in the carrots, celery and onion and sauté for a couple minutes.
• Add in 2 tbs minced garlic and continue to sauté until the veggies are slightly softened.
• Add in paprika, thyme, oregano, cumin and chili powder and stir until it’s all combined in the pot.
• Immediately following adding the seasonings, add in 3 cups broth, 1 cup water, rice and chicken. Stir until all of the ingredients are completely mixed. Bring to a boil then put the lid on and reduce heat to medium, stirring occasionally.
• While that’s simmering, in a small skillet, melt the remaining 2 tbs butter with flour and whisk until it browns slightly and then add in the 1/2 cup milk until it creates a roux.
• Lift the lid off the pot, add the roux and the remaining 1 1/2 cups of milk. Stir until it’s all combined and it’ll slowly begin to thicken. Put the lid back on and let it continue to cook until the rice is completely cooked, about 20 minutes. Make sure you stir occasionally and if it begins to get too thick for you, add a little bit of water.
• I like to serve this soup with some cornbread (boxed for the purpose of being easy!) TIP: I add a little bit of honey to boxed cornbread batter to keep it from being too crumbly.
• Enjoy, you guys! Stay healthy out there.

XO, Rachel