Title: Comfort in a Bowl: Creamy Chicken and Wild Rice Soup to Warm Your Soul

1. Sauté Vegetables: In a large pot, melt butter over medium heat. Add onions, carrots, and celery. Sauté for 5–7 minutes until softened.
2. Add Garlic and Seasonings: Stir in garlic and thyme, cooking for another minute until fragrant.
3. Cook Rice: Add the wild rice and chicken broth. Bring to a boil, then reduce to a simmer. Cover and cook for 35–45 minutes, or until rice is tender.
4. Add Chicken: Stir in shredded chicken and simmer for another 5–10 minutes.
5. Make It Creamy: In a small bowl, whisk flour with milk until smooth. Stir into the soup. Add cream (if using) and cook for 5–10 minutes more until thickened.
6. Season and Serve: Add salt and pepper to taste. Garnish with fresh parsley and serve warm.

Serving and Storage Tips

• Serving: Pair with a crusty slice of bread or a light side salad for a complete meal.
• Storage: Store in an airtight container in the refrigerator for up to 4 days. Soup thickens over time, so add a splash of broth or water when reheating.

Variants

• Mushroom Lover’s Twist: Add 1 cup sliced mushrooms during the sauté step for extra depth.
• Dairy-Free Option: Use coconut milk or a plant-based milk and skip the cream.
• Slow Cooker Method: Combine all ingredients (except dairy and flour) in a slow cooker and cook on low for 6–8 hours. Stir in dairy and thickener during the last 30 minutes.

FAQ

Q: Can I use leftover rotisserie chicken? A: Absolutely! It’s a great way to save time and add flavor.

Q: Is there a substitute for wild rice? A: You can use brown rice, quinoa, or a wild rice blend.

Q: Can I freeze this soup? A: Yes, though dairy-based soups may separate slightly when reheated. Stir well when warming.

Cozy up with this creamy chicken and wild rice soup—it’s a bowl full of comfort, perfect for any day of the week!