📖 Instructions

1. Start by prepping your ingredients: Dice one large onion, two carrots, and two celery stalks. Mince 2 cloves of garlic. Cook 1 cup of wild rice according to package directions. Set everything aside; this part is important because you dont wanna be rushing around later!
2. In a large stockpot or Dutch oven, melt 2 tablespoons of butter over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5-7 minutes, or until the vegetables are softened. Keep stirring so that it dosent burn to the pan.
3. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic; burnt garlic is the worst!
4. Pour in 8 cups of chicken broth. Bring to a simmer.
5. Add 1 pound of cooked chicken (shredded or diced) to the pot. You can use leftover rotisserie chicken for convenience or cook it yourself. This time I just bought a rotissere chicken! It saves time honestly.
6. Stir in the cooked wild rice. Season with 1 teaspoon of dried thyme, 1/2 teaspoon of dried sage, 1/4 teaspoon of black pepper, and salt to taste. I like lots of pepper so maybe i'll add more lol.
7. Simmer for 15-20 minutes, allowing the flavors to meld together. Stir occasionally.
8. In a separate bowl, whisk together 1/2 cup of heavy cream and 2 tablespoons of all-purpose flour. This will help thicken the soup without making it too heavy.
9. Slowly drizzle the cream mixture into the soup, stirring constantly to prevent clumping. Let the soup simmer for another 5 minutes, or until it has thickened to your desired consistency.
10. Taste and adjust seasonings as needed. Add more salt, pepper, or herbs to suit your taste. Don't be afraid to experiment!
11. If you're planning to freeze the soup, let it cool completely before transferring it to freezer-safe containers or bags. Make sure to leave some space at the top of the container, as the soup will expand when frozen.
12. To serve, thaw the soup overnight in the refrigerator or use the defrost setting on your microwave. Reheat on the stovetop over medium heat until heated through. Garnish with fresh parsley or chives, if desired. Enjoy!