Creamy Chicken and Wild Rice Soup Taste of Home

Ingredients

• 2 tablespoons unsalted butter (30 mL)
• 1 tablespoon olive oil (15 mL)
• 1 medium yellow onion, diced (about 1 cup)
• 2 medium carrots, peeled and diced (about 1 cup)
• 2 celery stalks, diced (about 1 cup)
• 3 cloves garlic, minced (about 1 tablespoon)
• 1 teaspoon dried thyme (5 mL)
• 1 teaspoon dried rosemary, crushed (5 mL) OR 1 tablespoon fresh rosemary, finely chopped (15 mL)
• 1 teaspoon salt, or to taste (5 mL)
• ½ teaspoon black pepper (2.5 mL)
• ¾ cup wild rice blend, uncooked (150 g)
• 6 cups low-sodium chicken broth (1.4 L)
• 2 cups cooked chicken, shredded (about 300g)
• 1 cup heavy cream (240 mL)
• 2 tablespoons all-purpose flour (optional, for thickening) (15 g)
• ¼ cup cold water or cream (60mL)
• 2 tablespoons fresh parsley, chopped (30 mL)