- 1 tbsp butter
- 2 stalks celery sliced
- 2 carrots sliced
- 1 onion chopped
- 1 clove garlic
- 3-4 sprigs fresh thyme or 1 tsp dried thyme
- 1 bay leaf
- salt and pepper to taste
- 2 chicken breasts
- 100g/2/3 cup wild rice or long grain rice
- 1.5 litre/ 6 cups chicken stock
- 250ml/ 1 cup double/heavy cream
- 3 tbsp butter melted
- 3 tbsp flour
- 30g/1 cup fresh spinach
Heat the butter and cook the chopped celery, carrots and onion for 5-7 minutes over low heat, then add garlic and thyme and cook for 30 seconds longer.
Add the chicken stock, one bay leaf, a pinch of salt and pepper, chicken breasts, wild rice and bring to a boil. Then lower the heat and simmer for 45 minutes until the rice is tender. Take the chicken breasts out and shred with two forks , then add it back to the soup together with the heavy cream.
Make the roux by mixing melted butter with the flour, then stir it into the soup, bring to a gentle boil and let the soup simmer for a few minutes until it thickens, stir in spinach if using. Add salt and pepper to taste and take it off the heat.
Calories: 540kcal | Carbohydrates: 22g | Protein: 29g | Fat: 38g | Saturated Fat: 22g | Trans Fat: 1g | Cholesterol: 188mg | Sodium: 880mg | Potassium: 741mg | Fiber: 3g | Sugar: 3g | Vitamin A: 6762IU | Vitamin C: 8mg | Calcium: 85mg | Iron: 1mg