Creamy Chicken and Wild Rice Soup

Ingredients:

• 2 tbsp butter

• 1 tbsp olive oil

• 1 medium onion, finely chopped

• 2 carrots, diced

• 2 celery stalks, diced

• 3 garlic cloves, minced

• 1 cup wild rice blend, uncooked

• 6 cups chicken broth

• 2 cups cooked shredded chicken

• 1 tsp dried thyme

• 1 tsp dried parsley

• ½ tsp paprika

• Salt and pepper, to taste

• 1 cup heavy cream

• 2 tbsp all-purpose flour

• 1 cup milk

Instructions:

1. In a large pot, melt butter with olive oil over medium heat. Add onion, carrots, and celery; cook until softened.

2. Add garlic and cook for 1 minute. Stir in wild rice, thyme, parsley, paprika, salt, and pepper.

3. Pour in chicken broth and bring to a boil. Reduce heat, cover, and simmer for 35–40 minutes or until rice is tender.

4. Stir in shredded chicken and simmer for 5 minutes.

5. In a small bowl, whisk milk and flour until smooth, then add to the soup along with heavy cream.

6. Simmer for 5–10 minutes, stirring occasionally, until the soup thickens.

7. Taste and adjust seasoning before serving.