Creamy Chicken Sausage Wild Rice Soup by Cookingwithkianaa

Ingredients

• 450g (1 lb) chicken sausage, sliced into rounds
• 1 cup wild rice blend, rinsed
• 1 large yellow onion, diced
• 2 medium carrots, diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 1.5 l (6 cup) chicken broth
• 1/2 cup heavy cream
• 2 tbsp all-purpose flour
• 1 tsp dried thyme
• 2 tbsp olive oil
• 1 tsp salt (adjust to taste)

Instructions

1. Heat olive oil in a large pot over medium-high heat and brown the sliced chicken sausage for 5-7 minutes until golden.
2. Remove sausage from the pot, add diced onion, carrots, and celery, and sauté for 6-8 minutes until softened.
3. Stir in the minced garlic and flour, cooking for 1 minute until fragrant and coated.
4. Pour in the chicken broth and add the rinsed wild rice and dried thyme, scraping the bottom of the pot to release browned bits.
5. Bring to a boil, then reduce heat to low, cover, and simmer for 35-40 minutes until the rice is tender.
6. Stir the cooked sausage back into the pot, pour in the heavy cream, and simmer for 2-3 minutes to heat through before serving.