College Game Day Creamy Chicken & Wild Rice Soup

This is another classic comfort food recipe. We used vegetables from our local farm stand, and herbs from our garden. The stock is rich and creamy, the herbs lend a sweet and savory flavor, the wild rice is tender and nutty, and the chicken and veggies are Laurel and Hearty. (Okay, I made that one up.) Overall, a delicious, soul satisfying dish, with a wonderful, lingering aftertaste.

Ingredients:

2 boneless, skinless, chicken breasts (1.5 lb), roasted and cubed

2 cups diced celery

1 and 1/2 cups diced carrots

1 cup diced shallots

2 garlic cloves, minced

1/2 cup chopped fresh herbs (sage, thyme, parsley)

4 ounce box wild rice

4 Tablespoons butter

4 Tablespoons flour

2 teaspoons salt

5 cups chicken stock

2 cups heavy whipping cream

Directions:

Preheat oven to 350 degrees F. While oven is preheating, start wild rice according to package directions. Place chicken breasts on parchment lined baking sheet and lightly season with kosher salt and cracked pepper. Coat chicken lightly with vegetable cooking spray. Bake chicken for 45 minutes. Note: wild rice will take one hour or 60 minutes, whichever comes first.

While chicken and wild rice are cooking prepare vegetables. Saute celery, carrots, and shallots in 4 T butter until onions are translucent and celery softens. Add minced garlic and saute briefly to release essence. Stir in 4 T flour and cook for 1 to 2 minutes to make roux. Slowly add chicken stock and bring to simmer. Simmer 10 minutes, then add herbs and 2 teaspoons salt.

Continue to let soup simmer. When chicken is done, remove from oven and let rest for 10 minutes. When wild rice is tender and water is absorbed, add to soup. Cube chicken breasts and add to soup. Allow soup to come back to simmer, remove from heat and stir in 2 cups heavy cream. Serve immediately.

Makes approximately 10 cups.