Ingredients
2 Tablespoons Olive Oil
2 ribs Celery, finely diced
2 whole Carrots, diced
1 medium Yellow Onion, chopped
1 clove Garlic, minced
5 tablespoons Unsalted Butter
1/3 cup All-purpose Flour
6 cups Low-sodium Chicken Broth
2 teaspoons Chicken Bouillon paste
1/4 teaspoon Dried Thyme
1/4 teaspoon Dried Sage
1/4 teaspoon Dried Rosemary
Salt & Pepper to taste
1.5 pounds Chicken Breast, cooked and shredded
12 oz can Evaporated Milk
2 cups Cooked Wild Rice
Instructions
Heat olive oil in a large heavy-bottomed pot over medium heat.
Add celery, carrots, and onion to the pot and sauté until softened.
Add the minced garlic and cook for another minute until fragrant.
Melt the butter in the pot with the vegetables.
Whisk in the flour and cook for 1-2 minutes to create a blonde roux.
Gradually pour in the chicken broth while whisking constantly to prevent lumps.
Stir in the chicken bouillon, dried thyme, sage, and rosemary.
Bring to a simmer and allow the broth to thicken slightly.
Stir in the shredded chicken and evaporated milk.
Add the cooked wild rice and heat through until hot.
Season with salt and pepper to taste before serving.
Notes
You can substitute boneless chicken thighs for a deeper flavor. To make this gluten-free, substitute the all-purpose flour with a 1:1 gluten-free flour blend or cornstarch. Store leftovers in an airtight container in the refrigerator for up to 4 days.
- Prep Time: 15
- Cook Time: 35
- Category: Soup
- Method: Stovetop
- Cuisine: American