Creamy Chicken Wild Rice Soup

Heat the extra virgin olive oil in a Dutch oven or large soup pot over medium heat, then add the carrots, celery, and shallots or onions

Season with salt and pepper, then saute until the vegetables are tender

Add the garlic, poultry seasoning, and dried thyme, then saute until very fragrant

Add the chicken stock or broth to the pot, turn the heat to high, place a lid on top, and bring to a boil

Once boiling, add the chicken breast halves, place the lid back on top, turn the heat down to low, and simmer until the chicken breasts are cooked through

Transfer the cooked chicken breasts to a cutting board then, once cool enough to handle, chop or shred

Place chicken inside a bowl or storage container, then refrigerate until ready to add back into the soup

Add the rice to the pot then stir to combine

Place a lid on top then simmer until the rice is al dente, stirring occasionally

When the rice has about 10 minutes left to simmer, melt the butter in a small saucepan over medium heat

Sprinkle in the gluten free flour then cook while whisking

Slowly drizzle in the milk while whisking to create a smooth sauce, then switch to a spatula and cook while stirring until the mixture is thick and creamy

Remove the pan from the heat, then place a lid on top and set aside

Once the rice is al dente, slowly stream in the butter/flour/milk mixture while whisking the soup constantly

Add the chicken then cook, stirring frequently, until the soup has thickened and the rice is tender

Taste then add more salt and pepper if necessary

Remove the pot from the heat then let it sit to thicken slightly before scooping into bowls and serving