Creamy Chicken and Wild Rice Soup

Makes 6 – 8 hearty servings

Ingredients:

  • 3 tablespoons butter
  • splash of olive oil
  • 1 medium onion, chopped
  • 2 ribs celery, chopped
  • 2 carrots, diced
  • 8 ounces mushrooms, quartered or sliced
  • 3 garlic cloves, minced
  • few sprigs of fresh thyme, leaves removed and chopped
  • 1/4 cup all purpose flour
  • 2 quarts chicken stock
  • 2 cups water
  • 1 cup wild rice (5 ounces)
  • 2 medium gold potatoes, diced
  • salt and pepper
  • 3 cups cooked chicken *See note below
  • 1/2 cup low fat or full fat Greek yogurt
  • 1/2 cup heavy cream
  • 1/2 cup fresh Italian parsley, chopped

Instructions:

In a large pot or dutch oven over medium heat (I used my 5 1/2 quart Le Creuset), melt the butter and add the splash of olive oil. Add the onion, celery, and carrots and saute for about 5 minutes. Add the mushrooms and saute until they give off all of their liquid (you may need to turn up the heat a bit). Add the garlic and thyme and cook a minute or two more. Add the flour and stir well to incorporate it with the veggies. Cook the flour for a couple minutes letting it brown a little but being careful not to burn it.

Add the stock and the water and stir well scraping up any bits of flour from the bottom of the pot. Add the rice and potatoes and bring to a simmer. Cover the pot with the lid cracked open just a bit and simmer for about 35 minutes, checking/stirring every 10 min or so to make sure it stays at a low simmer and not a boil.

Add the cooked chicken and cook for about 10-15 more minutes or until the rice done and the potatoes are tender. Temper the Greek yogurt by adding it to a small bowl and ladling about 1/2 cup of the hot soup stock from the pot in with the yogurt. Whisk until smooth, then add to the soup. Next stir in the heavy cream and parsley and turn off the heat.  Serve with crusty bread and a glass of buttery chardonnay!