Creamy Chicken & Rice Soup

Ingredients

• 1 Tbsp olive oil
• 1 medium yellow onion
• 1 Tbsp minced garlic
• 1/2 lb. carrots, sliced
• 1/2 bunch celery, sliced
• 1 lb. chicken breast
• 1 whole bay leaf
• 1 tsp dried oregano
• 1 tsp dried thyme
• To taste cracked pepper
• 1-2 tsp to taste salt
• 1 cup wild rice mix
• 6 cups water
• 1/3 bunch fresh parsley
• 2 Tbsp butter
• 2 Tbsp all-purpose flour
• 2 cups whole milk

Directions

1. Warm the olive oil in a large pot over medium heat. While that gets going, dice the onion, and mince the garlic if you are starting with fresh cloves instead of pre-minced. Stir the onion and garlic into the hot oil and cook until softened, about 5 min.
2. If you are using fresh carrots and celery, wash and slice them while the onion is cooking. Add them to the pot and let everything cook for about 5 minutes more.
3. Place the chicken breast in the pot whole, then add the bay leaf, oregano, thyme, cracked pepper, dry rice, and 6 cups of water. Leave the salt out for now. Bring the soup to a boil over medium high heat, then turn the heat down to low and let it gently simmer for 1 hour.
4. As that hour is nearly up, make the creamy milk mixture. Melt 2 Tbsp of butter in a small pot over medium heat. Once the butter is completely melted, whisk in 2 Tbsp of all-purpose flour. Keep stirring and cooking the butter-flour mixture for 2 minutes. Slowly whisk in the milk, then let it come to a simmer, whisking here and there so nothing sticks or scorches on the bottom. When it simmers, it should be lightly thickened.
5. Lift the chicken out of the soup carefully, then shred or dice it with a knife and fork. Rinse the parsley and chop it. Stir the parsley and thickened milk mixture into the soup. Add salt to taste; about 2 tsp is a good reference point, but start small and adjust from there. Add another little pinch of pepper now if you want it. Serve hot.