Ingredients

• 1 cup uncooked wild rice
• 1/2-2/3 cups of long grain rice
• 1 cup chopped yellow onion (1 small onion)
• 1 cup diced carrots (2 medium)
• 1 cup diced celery (3 ribs)
• 7 Tbsp butter, diced, divided
• 1 large garlic clove, minced (1 1/2 tsp)
• 5 cups low-sodium chicken broth
• 1/2 tsp of each dried thyme, marjoram (or oregano), sage and rosemary
• Salt and ground black pepper, to taste
• 1 lb boneless skinless chicken breasts
• 1/2 cup all-purpose flour
• 2 cups milk

Instructions

• Prepare wild rice according to directions listed on package. *(I use a rice cooker to prepare the wild rice. This should take about 40-45 minutes).
• While the rice is cooking, gently boil the chicken breasts in 5 cups of water. Once the chicken is cooked, remove the breasts and cool, reserving the liquid in the large pot. (The soup will be made in this pot later.) Use two forks to shread the chicken into bite-sized pieces. Set aside.
• While the chicken cooks, melt 1 Tbsp butter in a sauté pan. Add onion, carrots and celery and saute 4 minutes, add garlic and saute 30 seconds longer.
• Combine the cooked aromatics with the chicken broth, thyme, marjoram/oregano, sage, rosemary and season with salt and black pepper to taste.
• Using the pan in which the aromatics were sautéed, melt remaining 6 Tbsp butter over medium heat. Add flour and cook 1 1/2 minutes, whisking constantly. 
• Then while whisking vigorously, slowly pour milk into butter/flour mixture. Cook mixture, stirring constantly until it thickens. 
• Add milk mixture to soup mixture in pot along with shredded chicken and cooked wild rice. Add the uncooked long grain rice. Let the soup simmer for about 15 minutes, or until the white rice is cooked.
• Let soup cool slightly and serve.

• 1Tablespoon vegetable oil
• 1 onion, chopped
• 1 lb carrots, washed and sliced
• 1 clove garlic, crushed
• 1 teaspoon (5 ml) ground coriander
• 2 pints vegetable stock
• 3 Tablespoon chopped fresh coriander
• A squeeze of lemon juice
• Freshly grated nutmeg to taste
• Salt and freshly ground black pepper
• Single cream to serve if liked

Directions

1. Heat the oil in a large pan, add the onions, carrots. and garlic. Sauté for 4 minutes until they are beginning to soften but not color. Stir in the ground coriander and plenty of seasoning and cook for 1 minute.
2. Add the stock and bring to a boil, then cover and simmer for 20 minutes or until the carrots are really tender. Stir in the fresh coriander.
3. Whizz the soup with a stick blender or transfer to a food processor. Add the lemon juice and nutmeg to taste and adjust the seasoning as necessary. Reheat until just hot but not boiling and serve. Garnish with a swirl of cream if desired.