Chicken Wild Rice Soup

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  Olive oil(10g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Carrots(480g)
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  Celery(240g)
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  Potato, Russet, Baked, Flesh Only(240g)
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  Yellow Onion(120g)
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  Poultry seasoning blend(10g)
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  1/2 teaspoon kosher salt (plus additional to taste)
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  1/4 teaspoon ground black pepper (plus additional to taste)
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  Rice, Wild(240g)
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  Chicken Breast, Boneless Skinless(680g)

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  Low Sodium Chicken Broth(1440g)
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  Unsalted Butter(30g)
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  Flour, All-Purpose, White(80g)
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  2% Milk(660g)

Instructions

1. 1Coat a large pot with olive oil and heat over medium-high heat. Add the carrots, celery, potatoes, and onion; cook 8–10 minutes, stirring occasionally, until the vegetables begin to soften and the edges of the potatoes start to turn translucent.
2. 2Stir in the poultry seasoning and cook 30 seconds until fragrant, then pour in the chicken broth and bring to a boil over medium-high heat. Add the chicken breasts whole and return to a boil, then reduce heat to medium-low, cover partially, and simmer 12–15 minutes until the internal temperature of the thickest part reaches 165°F.
3. 3Remove the chicken to a cutting board and let cool 2–3 minutes. Shred using two forks or your hands, then return to the pot. Stir in the cooked wild rice.
4. 4In a separate small saucepan, melt the butter over medium heat. Once fully melted, sprinkle the flour over the top and whisk constantly for 1 minute until the mixture turns golden brown and smells nutty.
5. 5Pour the milk into the flour mixture a few splashes at a time, whisking vigorously after each addition to remove lumps. Once all milk is incorporated, bring to a gentle boil over medium heat, then reduce to a simmer and cook 4–5 minutes, stirring often, until thickened and coats the back of a spoon.
6. 6Pour the milk mixture into the pot with the chicken and rice; stir to combine. Simmer over medium-low heat 2–3 minutes until flavors meld. Taste and adjust seasoning with salt and pepper as needed.
7. 7Divide the soup evenly into 8 airtight containers while hot, leaving ½ inch of headspace. Cool to room temperature before sealing and refrigerating, or seal immediately and refrigerate once cooled.