Creamy Chicken and Wild Rice Soup

3 tbsp (45 mL) unsalted butter

1 onion, finely chopped

1 large carrot, peeled and cut into ¼-inch coins

1 celery rib, trimmed and chopped

1/4 cup (60 mL) all purpose flour

pinch cayenne pepper

1 tsp (5 mL) dried thyme

8 cups (2 L) reduced sodium chicken stock

2 1/2 cup (625 mL) cooked wild rice

1 cup (250 mL) diced cooked chicken breast

1 cup (250 mL) fat-free evaporated milk

freshly chopped chives, for serving

1/2 tsp (2.5 mL) salt and pepper

1 In a heavy bottom saucepan, melt butter over medium heat. Add the onion, carrot and celery and sauté until softened, about 6 minutes. Sprinkle in the flour, cayenne pepper and thyme and stir until raw flavour of the flour is cooked out, about 1 minute more.
2 Stir in the stock, rice, chicken and season with salt and pepper.
3 Bring to a slow boil over medium-high heat; stir for 2 minutes or until slightly thickened. Stir in evaporated milk and cook for 5 minutes more.
4 Serve between heated bowls and garnish with freshly chopped chives.