Creamy Chicken and Wild Rice Soup
Prep Time: 20 min
Cook Time: 40 min
Ingredients (4-5 servings)
- 1 cup unprepared wild rice
- 2-3 boneless, skinless chicken breasts (either boiled or raw)
- 2-3 carrots, sliced
- 2-3 stalks celery, sliced
- 1 medium onion, diced
- 1 clove garlic, minced
- 1 tablespoon butter
- 1/2 teaspoon rosemary
- 1/2 teaspoon thyme
- salt and pepper to taste
- 3-14.5oz cans of chicken broth
- 6 tablespoons butter
- 1/2 cup flour
- 1 1/2 cups milk
- 1/2 cup heavy cream
- splash of lemon juice
Prepare rice according to package directions.
Either start boiling the chicken breasts, or choose to let cook in the soup broth...either way shred after cooking.
While the rice is steaming; in a large stock pot, melt the 1 tablespoon of butter.
Saute the carrots, celery and onion in the butter until the onion becomes clear.
Add the minced garlic and continue sauteing until fragrant.
Pour in the chicken broth.
Add seasonings, salt and pepper to taste.
Either bring to a boil and cook the chicken if you haven't already, or bring to a boil and add the cooked, shredded chicken.
(If you cook the chicken in the broth, remove when cooked, let cool a few minutes, shred and return to the boiling broth).
When the rice is done steaming, add it to the soup.
Return to a simmer.
In the pan used for the rice, rinse and then melt the 6 tablespoons of butter.
Whisk in the flour and continue to cook for a minute.
Pour in the milk slowly, whisking constantly.
Cook until it thickens.
When thicker, add to the soup broth.
Add the heavy cream to to the soup, stir well.
Pour a splash of lemon juice into the soup and continue to stir and cook for a minute, then let simmer until soup is heated through.
Serve after cooking, or if freezing, pour into a gallon-sized bag.
Let thaw completely, reheat in a slow cooker, or in a stock pot.