Chicken and Wild Rice Soup is so delicious! And also so great to make with your leftover Turkey!

Ingredients

4 tablespoons unsalted butter

3 celery ribs, cut into 1/2-inch pieces

2 carrots, cut into 1/2-inch pieces

1 medium onion, chopped

2 garlic cloves, minced

1 1/2 teaspoons finely chopped thyme

Salt

Pepper

1/4 cup all-purpose flour

1 cup wild rice (5 ounces)

2 quarts chicken stock or low-sodium broth

2 cups water

4 cups bite-size pieces of roasted chicken or turkey

1 cup heavy cream

Directions

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 or Turkey and simmer, stirring occasionally,

until the wild rice is tender, 10 to 15 minutes longer.

Stir in the cream and season with salt and pepper.

Ladle the

soup into bowls and serve. ( and of course I

recommend @hanselmannpottery )

The brand was founded in 1970 in the village of

Corrales, New Mexico. To this day they are committed

to creating art in the medium of handmade, functional

stoneware. Each piece begins as a ball of clay that is

turned by hand on a wheel, and ends as a piece of

durable high-fire stoneware. Their design choices are

informed by the history of the craft, and the innovative

minds of present-day chefs, brewers, and roasters!

Enjoy! X0