A comforting chicken and wild rice soup full of herbs and veggies.
Ingredients for 4-6 servings
4 tablespoons olive oil, divided
1 cup sliced celery
1 cup sliced carrots
1 cup chopped onion
2 cloves garlic, minced
½ cup white wine
½ teaspoon kosher salt, plus more to taste if needed
¼ teaspoon freshly ground black pepper
½ teaspoon dried thyme
2 bay leaves
4 cups chicken broth,divided
¼ cup flour (I use Wondra as it’s less likely to form lumps)
8 ounces wild rice, cooked in broth or salted water according to package instructions
2-3 boneless, skinless chicken breasts, cooked and shredded (or any leftover chicken)
1 cup half and half, warmed in the microwave.