Melt your butter in a large pot over medium heat. Once the butter is fully melted, add your veggies. Allow the veggies to cook for 5 minutes, or until soft.
Once your veggies are soft, add the flour and spices to the pot. Use a large spoon to give the ingredients a quick stir until the veggies are evenly coated in the spices and flour.
Add the chicken broth and wild rice. Bring the broth to a boil and then reduce the heat to a simmer and cover the pot with a lid. Let the soup simmer for 45 minutes on low heat.
Stir in the heavy cream and allow the soup to continue cooking for an additional 5 minutes without the lid.
Serve and enjoy!
Notes
Your chicken wild rice soup can be stored in the fridge for up to 6 days in an airtight container.
Reheat your soup in a microwave safe bowl covered with a paper plate for 40 seconds in the microwave. Give the soup a stir and continue cooking on 15 second intervals until it is thoroughly reheated.
Wild rice can be found near the dry rice and beans at your local grocery store.
You can use unsalted butter if you don’t have any salted. If you are using unsalted butter then you’ll want to add a pinch of salt to your veggies as they cook.
The heavy cream helps make this soup rich and creamy.
It is important to note that this soup will continue to thicken as it cools.
Any kind of cooked chicken will work in this recipe. We like to use diced chicken breast or grab a rotisserie chicken from Costco.