If I could jump into this soup, float on a carrot and munch on a piece of hearty rice, I would. It is that good. A wonderfully creamy base with tender chicken, yummy veggies and earthy wild rice pull this soup into another stratosphere. Out. of. this. world.

On a snowy, wintry day it does everything a soup should do. It warms, comforts, and makes you want to snuggle by a fire. With a bowl and a spoon.

Notes: You can find wild rice at Trader Joe’s. I usually pick up a rotisserie chicken, but feel free to bake or poach a few chicken breasts.

Wild Rice and Chicken Soup

• 1 cup wild rice
• 4 cups water
• 1/4 cup olive oil
• 1 onion, diced
• 4 medium carrots, peeled diced
• 4 stalks celery, diced
• 3/4 cup all-purpose flour
• 8 cups chicken stock or broth
• kosher or sea salt and freshly ground pepper
• 2 cups shredded rotisserie chicken
• 3/4 cup half and half
• 1/2 cup chopped Italian (flat-leaf) parsley

Cook wild rice in the 4 cups of water for 40 minutes or until light and fluffy. Drain and set aside.

In a large dutch oven add olive oil, onion, carrots and celery. Cook until softened, about 3-5 minutes. Add flour and cook for another 2-3 minutes. Pour in chicken stock or brother and bring to a boil. Add cooked chicken, salt and pepper to taste. Reduce heat and simmer for about 10 minutes.

Add cooked wild rice and half and half. Bring soup back up to a boil and allow it to heat through. Turn off heat and stir in chopped parsley. Ladle into large bowls and enjoy!