Creamy Chiken Chipotle and Wild Rice Soup
1 red or yellow onion, diced
4 celery stalks, diced
2 carrots, diced
1/3 cup dried wil rice (prepare as directed, then chill)
2 chipotle chilis, canned in adobo sauce, pureed
2 cups water
3 cups heavy cream
3 cups whole milk
2 oz chicken base
12 oz chicken breasts
1 bay leaf
1 tsp thyme
1 TBSP olive oil
4 oz butter
4 oz flour
Heat oil in a large soup pot over medium heat. Sear the diced chicken, then add onion and carrots. Saute 2 minutes, then add celery and continue cooking until the onions carmelize. Then add chipotle peppers, water and chicken base. When it all comes to a boil, thicken with butter and flour (roux) until consistency is that of pot pie filling. Next add heavy cream, stirring constantly. Then add milk, bay leaf, and thyme. Mix in wild rice and slowly bring to a boil. Do not allow the soup to boil too long, because the soup will begin to separate.
YUMMY!
