As I’ve mentioned before, I love soup. I can’t think of one I don’t like. Yes, I even like split pea. This one is so creamy and the taste of thyme is lip-smacking good. I could eat it every day. It’s warming without being heavy.
Every recipe I found for this type of soup looked a little complicated, but it really shouldn’t be. I’ve added a bunch of shortcuts I now take. I wanted you to see the original recipe so you could make your own choices, but I’ve flown way past that stage. I have an apology. I’m a recipe saver until I’m not. I’ll see something in a magazine or on the side of a package or a talk show, and I’ll tear it out, make a screen shot, make a note. Once I’ve tried it and we vote it’s a keeper, I type it up and put it in my 3-ring binder. Away goes the original recipe. I’m such a maroon. I should be giving credit to whomever wrote the recipe originally. If by some chance you recognize the recipe, let me know and I’ll give you authorship. My bad, and I promise to do better in the future.
3 tbsp. butter
1 onion, chopped
2 large carrots, sliced into rounds
2 stalks celery, thinly sliced
½ a Costco Rotisserie chicken, cubed
1 tbsp. fresh thyme leaves, plus more for garnish
3 cloves garlic, minced
Kosher salt
Freshly ground black pepper
3 tbsp. all-purpose flour
4 c. low-sodium chicken broth/more if you find it too thick
1/2 c. heavy cream
1/2 c. wild rice blend
DIRECTIONS
- In a large pot or Dutch oven, melt butter. Add onion, carrots, and celery. Cook, stirring, until vegetables are tender, approximately 6 minutes. Add chicken, thyme and garlic and stir until fragrant, approximately 1 minute. Season generously with salt and pepper.
- Add flour and cook until combined, 1 minute.
- In a separate pot, cook rice in chicken broth until tender.
- Combine chicken veggie mix with rice, chicken broth and cream and season with salt and pepper.
* From the Recipe Box:
Greg took one bite of this and said it was the best spoonful of soup he’d ever put in his mouth.
The first time I made it, I couldn’t find the type of rice called for so I used a Rice a Roni type wild rice mix. The next time, I found Lundberg Wild Blend Rice in the organic section, not an aisle I typically frequent. I don’t know if it made a huge difference, but I’m sticking with the Lundberg.
I’ve since taken lots of shortcuts like Costco chicken, and it’s still incredible. I use my carcass broth in place of purchased broth.
I serve this with Oyster crackers. It looks like the poster child of white food.
Freezes ever so well.
and remember: Take a risk! (You’ll thank yourself one day)
From the Recipe Box 