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Chicken and Wild Rice Soup with Artichoke Hearts

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Total Time: 1 hour 20 minutes
Servings: 6

Ingredients

  • 4  tablespoons  unsalted butter
  • 3  celery ribs, cut into 1/2-inch pieces
  • 2  carrots, cut into 1/2-inch pieces
  • 1  medium  onion, chopped
  • 2 garlic cloves, minced
  • 1 1/2 teaspoons  finely chopped thyme
  • Salt
  • Pepper
  • 1/4 cup  all-purpose flour
  • 1  cup  wild rice  (5 ounces)
  • 2  quarts chicken stock or low-sodium broth
  • 1  cup  frozen artichoke hearts
  • 2  cups  water
  • 4  cups  bite-size pieces of roasted chicken or turkey
  • 1  cup  heavy cream

Instructions

  • In a large saucepan, melt the butter. Add the celery, carrots, onion, garlic, thyme and a generous pinch each of salt and pepper and cook over moderate heat, stirring occasionally, until the vegetables just start to soften, about 10 minutes. Sprinkle the flour over the vegetables and cook, stirring, until evenly coated and lightly browned, about 3 minutes.
  • Add the wild rice to the saucepan and gradually stir in the stock and water. Bring to a boil, then simmer over moderately low heat, stirring occasionally, until the vegetables are tender, about 30 minutes.
  • Add the chicken and artichoke hearts and simmer, stirring occasionally, until the wild rice is tender, 10 to 15 minutes longer. Stir in the cream and season with salt and pepper. Ladle the soup into bowls and serve.