I fell in love with creamy chicken soup at our local St Hubert restaurant in Quebec while I was growing up. It was pure comfort in a bowl and since then, I often order creamy chicken soup when I see it on a menu.

While on Pinterest last week, I saw Cooking Classy’s gorgeous photos for her Creamy Chicken and Wild Rice Soup and knew I’d need to make it someday. That day’s today and I love how it turned out with my modifications!

Creamy, velvety texture, slightly crunchy wild rice, moist chicken and hearty veggies – heaven in a bowl!

Ingredients

• 5-ounce package of Carolina Long Grain & Wild Rice, cooked according to package directions
• 7 Tbsp. butter, divided
• 1 cup chopped yellow onion
• 1 cup diced carrot
• 1 cup diced celery
• 1 garlic clove, minced
• 6 cups low-sodium chicken broth
• 1/2 tsp. each dried thyme, sage, rosemary, salt and pepper
• 2 cups diced roasted chicken
• ½ cup flour
• 1 cup milk
• 1 cup heavy cream, divided

Directions

1. In a large pot, melt 1 tablespoon butter over medium heat. Add onion, carrot and celery and sauté until tender, about 10 minutes. Add garlic and cook an additional minute.
2. Add chicken broth, thyme, sage, rosemary, salt and black pepper.
3. Add chicken and cooked rice and cook for 10 more minutes.
4. In a separate medium saucepan over medium heat, melt remaining 6 tablespoon butter. Add flour and cook for 2 minutes, whisking constantly. Add the milk and ½ cup of cream to the butter/flour mixture, whisking vigorously. Cook mixture, whisking constantly until thickened. Add the milk mixture to the soup and cook for about 10 minutes.
5. Stir in remaining ½ cup heavy cream and serve warm.

Serves 6 generously.