1 Tbsp olive oil
1 medium yellow onion
1 Tbsp minced garlic
1/2lb. carrots, sliced
1/2 bunch celery, sliced
1lb. chicken
1 whole bay leaf
1 tsp dried oregano
1 tsp dried thyme
to taste cracked pepper
1-2 tsp to taste salt
1 cup wild rice mix
6 cups water
1/3 bunch fresh parsley
2 Tbsp butter
2 Tbsp all-purpose flour
2 cups whole milk
Instructions
1. Heat the olive oil in a large pot over medium heat. Meanwhile, dice the onion (and mince the garlic if using fresh
rather than pre-minced). Add the onion and garlic to the hot oil and saute until tender (5 min).
2. If using fresh carrots and celery, clean and slice them while the onions are sauteing. Add them to the pot and
cook for about 5 minutes more.
3. Add the chicken breast (whole), bay leaf, oregano, thyme, cracked pepper, dry rice, and 6 cups of water to the
pot. Do not add salt yet. Bring the pot up to a boil over medium high heat, then reduce the heat to low and let
simmer for one hour.
4. Near the end of the hour, begin to make the creamy milk mixture. In a small pot, melt 2 Tbsp of butter over medium
heat. When it is fully melted, whisk in 2 Tbsp of all-purpose flour. Cook and stir the butter and flour mixture for
two minutes. Whisk in the milk and allow it to come up to a simmer, whisking occasionally to keep it from scorching
on the bottom. Once it reaches a simmer, it will have thickened slightly.
5. Carefully remove the chicken pieces from the soup and shred or dice with a knife and fork. Rinse and chop the
parsley. Add the parsley and the thickened milk mixture to the soup. Season with salt to taste. I used about 2 tsp of
salt, but start with a little and add more as needed. I also added a touch more pepper at this point. Serve hot!
