1cupfinely chopped carrots, about 3 to 4 medium carrots
1cupfinely chopped celery, about 3 stalks
6cupslow-sodium chicken broth
3cupscooked wild rice or wild rice blend
2cupscooked cubed chicken, (a rotisserie chicken works great here, see note for other easy solutions)
1cuphalf-and-half, evaporated milk or milk (preferably 2% or higher for creaminess)
Chopped chives for garnish, optional
In a large pot, melt the butter and add the onion, carrots and celery. Cook, stirring often, until the vegetables are mostly tender, 5-7 minutes.
Add the flour and stir to combine, cooking another 30 seconds or so.
Gradually add the chicken broth, stirring or whisking constantly to avoid lumps. Stir in the salt, pepper, and cooked rice.
Bring the soup to a gentle simmer, and cook for 2-3 minutes, stirring often to make sure it's not sticking on the bottom.
Add the chicken. Stir in the half-and-half or milk. Simmer for 3-4 more minutes. Add additional salt and pepper to taste.
Serve, garnishing with fresh chives (optional).
Chicken: keep in mind the soup calls for cooked rice and chicken. I almost always have rotisserie chicken meat in my freezer, otherwise this simple skillet method works great when you need cooked chicken. You could also use raw chicken, cut it into small bite-size pieces, and cook it at the beginning in a tablespoon of oil or butter. Remove it to a plate before proceeding with the recipe instructions.Rice: wild rice or a wild rice blend works great in this soup. If you salt the water for the rice (or if it has additional seasonings), make sure to compensate when using salt in the soup.