Chicken Wild Rice Soup
1 cup wild rice (I used a wild rice blend, it cooks faster and is a lot cheaper)
1/4 cup vegetable oil (I used olive oil)
1 onion, chopped
2 medium sized carrots, peeled and chopped
2 large celery stalks, chopped
1 tsp dried thyme
3/4 cup flour
8 cups chicken stock (I used low sodium stock)
salt and pepper to taste
2 cups cooked chicken, cubed (I used rotisserie chicken)
8 oz mushrooms, stems removed and sliced
1 cup half and half
1/2 cup chopped fresh parsley
Cook wild rice in 4 cups of water for 45 minutes or until it fluffs up. Drain any remaining liquid left in the pot. Set aside. (If using a wild rice blend, cook according to package directions).
In a large pot, add oil. Saute onions, carrots, and celery until softened, abut 3 minutes. Add dried thyme and flour. Cook and stir for another 2-3 minutes.
Pour in chicken stock. Bring to a boil. Add cooked chicken, mushrooms, salt and pepper. Reduce heat and simmer for 10 minutes. Add cooked wild rice and pour in half and half. Bring soup back up to a boil and allow it to heat through, about 5 minutes. Turn off heat. Stir in chopped parsley. Serve with some crusty bread if desired. EnJOY!
