Chicken & Rice Soup With Thyme

Ingredients:

2 tablespoons olive oil or butter 

1 medium onion, diced 

3 carrots, peeled and diced 

3 celery stalks, diced 

3 garlic cloves, minced 

1 teaspoon sat

1/2 teaspoon black pepper

1 teaspoon dried thyme 

1 cup uncooked wild or brown rice 

8 cups chicken broth 

1 bay leaf

2 cups cooked shredded chicken 

1/2 cup heavy cream 

Fresh thyme for garnish 

Instructions:

1. Saute the vegetables – in a large pot or dutch oven, heat olive oil over medium heat. Add onion, carrots, and celery. Cook 5-6 minutes untiled softened. Stir in garlic. Cook another 1 minute. 
2. Season & add rice – Stir in salt, pepper, and thyme. Add wild rice and toast for 1-2 minutes to bring out flavor. 
3. Add broth & simmer – Pour chicken broth and add bay leaf. Bring to a boil, then reduce heat to low. Cover and simmer for 40-45 minutes, until rice is tender. 
4. Add chicken & finish – stir in cooked chicken. Let simmer another 5-10 minutes. Remove bay leaf. 
5. Make it creamy – store in heavy cream
6. Serve – ladle into bowls, garnish with fresh thyme. Serve with crusty bread.