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Creamy cajun chicken and wild rice soup Recipe


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     Creamy cajun chicken and wild rice soup

Category   Salads - Soups - Sidedishes
Sub Category   None

1 cup diced yellow onion
1 cup diced green bell pepper
1 cup sliced celery
2 garlic cloves, minced
1 tsp salt
1/2 tsp black pepper
1 tsp dried thyme
1 tsp paprika
1 tsp dried oregano
1/2 tsp dried rosemary
1/2 tsp cayenne pepper
8 cups chicken broth
2 bay leaves
1 cup uncooked wild rice
3/4 cup heavy cream
2 tbsp flour
2 cups rotisserie chicken

In a large Dutch oven heat olive oil. Add onion, bell pepper, celery, and garlic, cook until tender, 5-7 minutes. Add salt, black pepper, thyme, paprika, oregano, rosemary, and cayenne pepper and cook, stirring, until lightly toasted and fragrant, about 2 minutes.
Add the chicken broth and bay leaves, bring the soup to a boil. Reduce heat to a simmer, add the rice, cover and cook until tender, about 45 minutes, stirring occasionally.
When the rice is tender, whisk together the heavy cream and flour in a small bowl until dissolved. While stirring the soup, slowly pour in the cream mixture until well combined.
Stir in the cooked chicken, cook uncovered for 5 to 10 minutes until thickened. Remove bay leaves and serve.

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