Grandma’s Chicken Wild Rice Soup: Ingredients • 4 tablespoons butter • 3 celery ribs, chopped into 1/2 inch pieces • 3-4 carrots, cut into 1/2-inch pieces • 1 head of broccoli, chopped • 1 medium onion, chopped • 2 garlic cloves, minced • 1 1/2 teaspoons finely chopped thyme • Salt • Pepper • 1/4 cup all-purpose gluten free flour • 1 1/2 cup wild rice • 2 quarts (8 cups) chicken stock or low-sodium broth • 2 cups water • Old Bay seasoning • Garlic powder • 4 cups bite-size pieces of roasted chicken • 1 cup heavy cream Directions 1. In a large saucepan, melt the butter. Add the celery, carrots, onion, garlic, broccoli, thyme and a generous pinch each of salt and pepper and cook over moderate heat, stirring occasionally, until the vegetables just start to soften, about 10 minutes. Sprinkle the flour over the vegetables and cook, stirring, until evenly coated and lightly browned, about 3 minutes. 2. Add the wild rice to the saucepan and gradually stir in the stock and water. Bring to a boil, then simmer over moderately low heat, stirring occasionally, until the vegetables are tender, about 30 minutes. 3. Add in rotisserie chicken. 4. Simmer soup, stirring occasionally, until the wild rice is tender, 10 to 15 minutes longer. Stir in the cream and season with pepper, old bay, and garlic power (to taste). Keep saucepan on simmer/low for 3-6 hours, stirring every 30 minutes and alternating covering with the lid.