About this recipe:A supremely filling, hearty soup. I serve this on cold rainy days with a loaf of homemade bread. Hint: this is perfect for leftover roast chicken or chicken you've pulled from the bone after making homemade chicken stock! This soup makes great leftovers, but you might want to thin it slightly with skimmed milk or water when reheating.
1L chicken stock
2 cooked, boneless chicken breast fillets, shredded
125g wild rice
2 sprigs thyme
1 bay leaf
1 clove garlic, minced
1/2 teaspoon salt
1/2 teaspoon ground black pepper
100g plain flour
500ml double cream
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Method Prep:10min › Cook:20min › Ready in:30min
In a large pot over medium heat, combine stock, water and chicken. Bring just to boiling, then stir in rice, thyme, bay leaf and garlic. Cover and simmer for 10 minutes.
In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.
Stir cream mixture into stock and rice. Cook over medium heat until heated through, 10 to 15 minutes. Remove thyme sprigs and bay leaf before serving.