Chicken and Wild Rice Soup

Ingredients :

• 4 carrots, diced
• 4 stalks of celery, diced
• 1 onion, diced
• 4 garlic cloves, minced
• 2 tablespoons butter
• 1/4 cup flour
• 1 tablespoon thyme
• 1 tablespoon rosemary
• 1 tablespoon marjoram
• 2 bay leaves
• (Optional: Herbes de Provence, as a blend substitute)
• 2 boxes chicken stock (approximately 8 cups)
• 1 cup long grain white rice
• 1/2 cup wild rice
• Diced chicken (pre-cooked or rotisserie)
• 1 cup heavy cream or half-and-half

Instructions :

1. In a Dutch oven, sauté the carrots, celery, onion, and garlic in butter over medium heat until softened.
2. Sprinkle the flour over the vegetables and stir to absorb the remaining butter, cooking for about 1 minute.
3. Add thyme, rosemary, marjoram, and bay leaves (or Herbes de Provence if using). Mix well.
4. Pour in the chicken stock and stir to combine.
5. Add the long grain white rice and wild rice. Stir and bring to a simmer.
6. Add the diced chicken to the pot. Continue simmering until the rice is tender (about 20-25 minutes).
7. In the last 30 minutes of cooking, stir in the heavy cream or half-and-half.
8. Remove bay leaves before serving. Enjoy warm!