Chicken and Wild Rice Soup, made with carrots, celery, chicken, and wild rice in a creamy and flavorful broth. Make it in the slow cooker or on the stove.
Melt 1 Tbsp butter in a large soup pot over medium heat.
Add onion, carrots and celery and sauté until slightly tender. Add the garlic and sauté for 30 seconds.
Stir in the chicken broth, thyme, marjoram, sage, rosemary and season with salt and pepper to taste.
Remove chicken to a cutting board to rest for 5 minutes before chopping into small pieces.
In a separate medium saucepan melt remaining 5 Tbsp butter over medium heat. Add flour and whisk constantly for 1-2 minutes.
Slowly add the milk, whisking vigorously, and cook, stirring constantly, until the mixture thickens. Remove from heat and stir in cream.
Pour roux mixture into the soup pot and stir until smooth. Cook for a few more minutes. Taste broth and add additional seasonings, if needed.
Reduce the heat to low and return chicken and add cooked rice to the soup. Serve warm.
*You could use the Harvest Wild Rice Blend from Costco, Lundberg Wild Rice, or you could even use a Rice-a-Roni package of Wild Rice for $1!
Adapted from Cooking Classy