Creamy Chicken and Wild Rice Soup

It's fall (my favorite season!), which means sometimes all a girl needs is a comforting bowl of soup, and what's more comforting than chicken soup? While all ingredients can be prepared fresh, I admit that I cheated some. I used one can (drained) of wild rice to avoid dirtying a second pot; I also used the meat from a store-bought rotisserie chicken. After all, there is little comfort to be had in a meal that you know you'll have to clean multiple pans after! Using my shortcuts turns this into a one pot meal.

I served this with some slices of Italian bread topped with fresh grilled tomatoes.

Creamy Chicken and Wild Rice Soup

Ingredients:

5 tbs butter

2 medium onions, finely chopped

2 cloves garlic, minced

2 stalks celery, finely chopped

2 medium carrots, finely chopped

4 tbs flour

1/2 tbs fresh cracked pepper

6 c chicken stock

1 c milk

1 c heavy cream

3 cups prepared chicken, cubed

8 sprigs fresh thyme

2 tbs fresh oregano leaves, chopped

1 bay leaf

2 c prepared wild rice

salt to taste

1/4 c fresh parsley, chopped

Directions:

In a large stock pot, heat the butter over medium heat. Add onion and saute until translucent, about 8-10 minutes. Add garlic, celery, and carrot and saute an additional 5 minutes. Stir in flour until thickenedy; add pepper.

Stir in stock, milk, and cream. Add chicken, thyme sprigs, oregano, and bay leaf. Reduce heat to medium-low and simmer 40 minutes, stirring occasionally. Fish out the thyme sprigs and strip the leaves off; return the thyme leaves to the soup and discard the stems. Add rice and simmer another 15 minutes. Salt to taste; stir in parsley just before serving. Makes about 8 servings of soup.