3 chicken breasts, cooked and diced (seasoned with salt & pepper)
6 cups chicken broth
1 box Ben’s Original Wild Rice (with seasoning packet)
3/4 cup butter (1 1/2 sticks)
1 tbsp olive oil
1 cup diced carrots
1 cup diced celery
1 cup diced onion
1/2 cup flour
1/2 tsp pepper
1 tsp fresh thyme
3 cups heavy cream
In a large pot, combine the chicken, broth, and rice from the box (set the seasoning packet aside). Bring to a boil, then reduce the heat to low and simmer while you prepare the rest.
In a separate saucepan, melt butter and olive oil over medium heat. Add the carrots, celery, and onion, and sauté until softened.
Stir in the rice seasoning packet, flour mixed with pepper, and thyme. Stir constantly until it forms a smooth roux that will help thicken the soup.
Pour in the heavy cream and whisk until slightly thickened and smooth.
Add the creamy mixture to the pot with the chicken and rice. Stir to combine and cook on low heat for another 10–15 minutes, until everything comes together and the soup is thick and creamy.
Serve warm and top with fresh thyme or shredded parmesan if desired.
