Chicken and Rice Soup (One Pot Dinner Recipe!)

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• 4 Tablespoons unsalted butter
  Ingredient note

  Source: 4 Tablespoons unsalted butter
• 1 each medium yellow onion (diced about 1 cup)
  Ingredient note

  Source: 1 medium yellow onion (diced about 1 cup)
• 3 stalks celery (leaves removed and chopped about 1 cup)
  Ingredient note

  Source: 3 stalks celery (leaves removed and chopped about 1 cup)
• 2 each large carrots (chopped about 1 cup)
  Ingredient note

  Source: 2 large carrots (chopped about 1 cup)
• 1 Tablespoon minced garlic (about 3-4 large cloves)
  Ingredient note

  Source: 1 Tablespoon minced garlic (about 3-4 large cloves)
• 3 Tablespoons all-purpose flour
  Ingredient note

  Source: 3 Tablespoons all-purpose flour
• ¾ teaspoon dried thyme
  Ingredient note

  Source: ¾ teaspoon dried thyme
• ½ teaspoon dried parsley
  Ingredient note

  Source: ½ teaspoon dried parsley
• ½ teaspoon smoked paprika
  Ingredient note

  Source: ½ teaspoon smoked paprika
• ¾ teaspoon table salt (plus additional to taste)
  Ingredient note

  Source: ¾ teaspoon table salt (plus additional to taste)
• ½ teaspoon ground black pepper (plus additional to taste)
  Ingredient note

  Source: ½ teaspoon ground black pepper (plus additional to taste)
• 5 cups chicken broth
  Ingredient note

  Source: 5 cups chicken broth
• 1 lb raw boneless skinless chicken breast (or a mix of chicken breast and thighs)
  Ingredient note

  Source: 1 lb raw boneless skinless chicken breast (or a mix of chicken breast and thighs)
• 1 cup wild rice (uncooked)
  Ingredient note

  Source: 1 cup wild rice (uncooked)
• ⅓ cup heavy cream (see note)
  Ingredient note

  Source: ⅓ cup heavy cream (see note)

1. Melt butter in a large pot or Dutch oven over medium heat.
2. Add onion, celery, and carrots and cook until softened (about 4-5 minutes).
3. Add minced garlic and cook until fragrant (about 30 seconds).
4. Sprinkle flour evenly over the pot and stir until flour is absorbed and no lumps remain. Add spices (thyme, parsley, smoked paprika, salt, and pepper) and cook several seconds longer until well-combined.
5. Slowly, while stirring, add chicken broth to the pot. Bring to a boil.
6. Add chicken and rice and return to a boil. Cover, reduce heat to a simmer, and cook until the chicken is cooked through and rice is fully cooked (about 20 minutes).
7. Remove chicken from the pot and cut or shred (I prefer to shred). If the rice is not tender yet, let the chicken rest, covered, beside the stovetop and continue to cook the soup, covered, until the rice is cooked through (that way you don’t overcook it). Once the rice is cooked through, return the chicken to the pot.
8. Reduce heat to low then slowly stir in heavy cream until combined.
9. Allow to simmer for several minutes before serving warm. Enjoy!