Creamy Chicken and Wild Rice Soup
Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
In a heavy bottom saucepan, melt butter over medium heat. Add the onion, carrot and celery and sauté until softened, about 6 minutes. Sprinkle in the flour, cayenne pepper and thyme and stir until raw flavour of the flour is cooked out, about 1 minute more.
Stir in the stock, rice, chicken and season with salt and pepper.
Bring to a slow boil over medium-high heat; stir for 2 minutes or until slightly thickened. Stir in evaporated milk and cook for 5 minutes more.
Serve between heated bowls and garnish with freshly chopped chives.