Only slightly modified from Food & Wine, we’ve been making this recipe quite a bit since the temperatures have dropped. We typically roast a whole JFF chicken, reserving the carcass for making broth and about a cup of cooked chicken for the soup. (If you feel like making loads of great broth, check out our packages of soup bones on Local Foods Mohawk Valley!)
Ingredients
4 T butter
3 stalks celery, chopped
2 carrots, chopped
1 medium onion, chopped
2 garlic cloves, minced
1 1/2 teaspoons finely chopped thyme
Salt & pepper, to taste
1/4 C flour
1 C wild rice
2 quarts chicken stock
2 C water
4 C bite-size pieces of roasted chicken
1 C heavy cream
In a large saucepan, melt the butter. Add the celery, carrots, onion, garlic, thyme, and a generous pinch each of salt and pepper and cook over moderate heat, stirring occasionally, until the vegetables just start to soften, about 10 minutes. Sprinkle the flour over the vegetables and cook, stirring, until evenly coated and lightly browned, about 3 minutes.
Add the wild rice to the saucepan and gradually stir in the stock and water. Bring to a boil, then simmer over moderately low heat, stirring occasionally, until the vegetables are tender, about 30 minutes. Add the chicken and simmer, stirring occasionally, until the wild rice is tender, approximately 10 minutes. Stir in the cream and season with salt and pepper. Ladle the soup into bowls and serve.
