This is a creamy, rich, and hearty soup that shines as a main dish. It pairs well with a crusty loaf of bread or a light green salad. The toasted almonds are a nice crunchy garnish and add a nutty flavor.
Ingredients
Instructions
- Heat the oil in a large pot over medium heat. Add celery, carrots, and onion and sauté for 3 minutes. Add garlic and sauté for 30 seconds.
- Add butter and flour and stir continuously for 2 minutes.
- Add the wine to deglaze the pot and let cook until nearly evaporated.
- Add the broth and spices.
- Add the chicken and bring mixture to a boil, then reduce heat and simmer uncovered for 15-20 minutes or until the chicken is cooked through. The internal temperature of the chicken breast at the thickest part should be 165℉. Remove to a cutting board and let rest for 5 minutes before chopping or shredding into small pieces. Then add the chicken back to the pot.
- Stir in evaporated milk and the cooked wild rice. Simmer until heated through. Taste broth and adjust seasonings, adding more salt or spices, if needed, before serving.
- If desired, sprinkle the top of each bowl of soup with the almonds.
Notes
If you prefer to not use gluten free flour, you can substitute all purpose flour using the same measurement.
