Creamy Chicken and Wild Rice Soup

Ingredients

• 3 tbsp (45 mL) unsalted butter
• 1 onion, finely chopped
• 1 large carrot, peeled and cut into ¼-inch coins
• 1 celery rib, trimmed and chopped
• 1/4 cup (60 mL) all purpose flour
• pinch cayenne pepper
• 1 tsp (5 mL) dried thyme
• 8 1/2 cups (2 L) reduced sodium chicken stock
• 2 1/2 cup (591 mL) cooked wild rice
• 1 cup (237 mL) diced cooked chicken breast
• 1 cup (237 mL) fat-free evaporated milk
• freshly chopped chives, for serving
• 1/2 tsp (2.5 mL) salt and pepper

Preparation

1. In a heavy bottom saucepan, melt butter over medium heat. Add the onion, carrot and celery and sauté until softened, about 6 minutes. Sprinkle in the flour, cayenne pepper and thyme and stir until raw flavour of the flour is cooked out, about 1 minute more.
2. Stir in the stock, rice, chicken and season with salt and pepper.
3. Bring to a slow boil over medium-high heat; stir for 2 minutes or until slightly thickened. Stir in evaporated milk and cook for 5 minutes more.
4. Serve between heated bowls and garnish with freshly chopped chives.