Creamy Chicken & Wild Rice Soup

 https://www.farmhouseonboone.com/creamy-chicken-and-wild-rice-soup

Ingredients

• 2 tbsp butter 
• 2 cups carrot, chopped 
• 1 cup celery, chopped 
• 2 cups leek (white parts) (or two large onions), sliced 
• 1 fennel bulb, chopped
• Salt and pepper 
• 1 cup wild rice 
• 6 cups chicken stock (preferably home made) 
• 1 tsp dried rosemary 
• 1 tsp dried thyme 
• 1 tsp celery seed 
• 2 bay leaves (optional) 
• 2 chicken breasts (about 12 oz) cut into small cubes 
• Zest of one lemon 
• 3 tbsp lemon juice 
• 1 cup whole milk 
• 2 cups whipping cream or light cream 
• To Thicken: 
• 1⁄4 cup butter 
• 1⁄4 cup flour

Instructions

In a large pot, cook carrot, celery, and leek in the melted butter over medium heat until the vegetables are tender. 

Season with salt and pepper. Add the wild rice, chicken stock, rosemary, thyme, celery seed, and bay leaves. 

Raise the heat slightly to allow soup to simmer, covered, for 20 minutes. 

Add chicken pieces, simmer for approximately 20 minutes more until chicken is cooked and rice is tender. 

To finish the soup, add zest of one lemon and lemon juice, whole milk, and cream. Season with more salt and pepper to taste. 

To thicken the soup, melt 1⁄4 cup of butter in a separate small pot and whisk 1⁄4 cup of flour into it and stir for a minute or two. 

Add this flour and butter paste to the soup to thicken. Repeat if you like your soup extra thick. 

Bring the soup back up to temperature and serve with fresh thyme sprinkled on top.