Creamy Chicken and Rice Soup

• •
  1 tbsp Olive oil

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

• •
  150 g Yellow Onion
• •
  2 Garlic(6g)
• •
  0.5 lbs Carrots
• •
  1 Celery(227g)
• •
  454 g Chicken Breast, Boneless Skinless

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

• •
  1 1 bay leaf ($0.23)
• •
  1 tsp Oregano, Dried
• •
  1 tsp Thyme, Dried
• •
  0.5 tsp ½ Tsp Black Pepper (Freshly Cracked, $0.08)
• •
  1 cup Rice, Wild
• •
  6 cup 6 Cups Water (48oz, $0.00)
• •
  2 tbsp Unsalted Butter
• •
  2 tbsp Flour, All-Purpose, White
• •
  2 cup Whole Milk
• •
  0 Parsley, Fresh(20g)
• •
  1 tsp 1-2 Tsp Salt (To Taste, $0.04)

Instructions

1. 1Dice the onion and mince the garlic. Heat the olive oil in a large pot over medium heat, add the onion and garlic, and sauté for 5 minutes until softened and fragrant.
2. 2While the onion cooks, dice the carrots and celery. Add them to the pot and cook for 5 minutes more over medium heat, stirring occasionally, until the vegetables begin to soften.
3. 3Add the chicken breast (whole), oregano, thyme, bay leaf, the cooked wild rice, and water to the pot. Bring to a boil over medium-high heat, then reduce heat to low and simmer for 50–60 minutes until the chicken is cooked through and reaches an internal temperature of 165°F.
4. 4While the soup simmers, make the creamy base: melt the butter in a small pot over medium heat. Once fully melted, whisk in the flour and cook for 2 minutes, stirring constantly to form a smooth paste.
5. 5Slowly whisk the milk into the butter-flour mixture over medium heat, stirring frequently to prevent lumps. Continue cooking for 3–4 minutes until the mixture thickens and reaches a gentle simmer.
6. 6Remove the chicken from the pot and shred it with two forks. Return the shredded chicken to the pot, then pour in the creamy milk mixture and stir to combine. Chop the fresh parsley and add it to the soup.
7. 7Season the soup with salt and black pepper to taste, starting with 1–2 teaspoons of salt and adjusting as needed until flavors are balanced.
8. 8Divide the soup evenly into 8 airtight containers while hot. Allow to cool to room temperature before sealing and refrigerating.