Creamy Chicken and Rice Soup

Instructions

1. 1.

   In a large pot, heat the olive oil over medium heat. Dice the onion and mince the garlic if using fresh. Add the onion and garlic to the hot oil and sauté until tender, about 5 minutes.

2. 2.

   While the onions are sautéing, clean and slice the carrots and celery. Add them to the pot and cook for about 5 minutes more.

3. 3.

   After the carrots and celery have cooked for about 5 minutes, add the whole chicken breast, bay leaf, oregano, thyme, cracked pepper, wild rice, and 6 cups of water. Do not add salt yet. Bring the pot to a boil over medium-high heat, then reduce the heat to low and let simmer for one hour.

4. 4.

   Near the end of the hour, make the creamy milk mixture. In a small pot, melt the butter over medium heat. Once melted, whisk in the flour and cook for 2 minutes, stirring constantly.

5. 5.

   Gradually whisk in the whole milk, allowing it to come to a simmer over medium-high heat while whisking occasionally to prevent scorching. It will thicken slightly and should coat the back of a spoon.

6. 6.

   After an hour of simmering, the rice will be cooked and the chicken will be tender. Shred the chicken directly in the pot using two forks.

7. 7.

   Rinse and chop the parsley and add it to the pot along with the thickened milk mixture. Stir to combine.

8. 8.

   Season the soup with salt to taste, starting with ½ tsp and adding more as needed. You may also want to adjust the black pepper or add cayenne for some heat.

9. 9.

   Serve hot and enjoy!

Misc.

Notes

• Keep leftovers in the fridge for up to 3-4 days. Reheat on the stove or in the microwave, adding a splash of broth if it thickens too much during storage.

• Creamy soups do not freeze well, but you can try freezing in freezer-safe containers for up to 3 months; thaw in the fridge before reheating.