Creamy Chicken and Wild Rice Soup

Creamy Chicken and Wild Rice Soup

Recipe by GacoCourse: SoupsCuisine: AmericanDifficulty: Easy
Servings

5

servings
Prep time

15

minutes
Cooking time

1

hour 
Calorieskcal

Ingredients

  • 3/4 cup uncooked wild rice blend*

  • 1 cup chopped yellow onion (from about 1 small onion)

  • 1 cup diced carrots (from 2 medium)

  • 1 cup diced celery (from 2 – 3 stalks)

  • 7 Tbsp butter , diced, divided

  • 1 clove garlic , minced

  • 4 1/2 cups low-sodium chicken broth (measured from 3 14.5 oz cans)

  • 1/4 tsp of each dried thyme , marjoram, sage and rosemary

  • Salt and ground black pepper , to taste

  • 1 lb boneless skinless chicken breasts halves

  • 1/2 cup all-purpose flour

  • 1 1/2 cups milk

  • 1/2 cup heavy cream

  • 1 tsp lemon zest

Directions

  • Prepare rice according to directions listed on package.
  • Halfway through the rice cooking, in a separate large pot, melt 1 Tbsp butter over medium heat. Add onion, carrots and celery and saute until slightly tender, about 4 minutes, adding in garlic during last 30 seconds of sauteing.
  • Add chicken broth, thyme, marjoram, sage, rosemary and season with salt and black pepper to taste. Increase heat to medium-high, add chicken and bring mixture to a boil.
  • Cover pot with lid and allow mixture to boil 12 – 15 minutes, or until chicken is cooked through (rotating chicken to opposite side once during cooking for thicker chicken breasts – if they don’t fully immerse in broth).
  • Remove chicken and set aside on cutting board to cool 5 minutes then shred into small bite size pieces. Meanwhile reduce heat to low and add cooked rice. Add shredded chicken to soup.
  • In a separate medium saucepan (I just rinsed and wiped out the rice pan), melt remaining 6 Tbsp butter over medium heat. Add flour and cook 1 1/2 minutes, whisking constantly.
  • Then, while whisking vigorously, slowly pour milk into butter/flour mixture. Cook mixture, stirring constantly until it thickens.
  • Add milk mixture to soup mixture in pot and cook about 5 minutes longer, or until soup is thickened (at this point, you can simmer the soup for a longer period of time if you want the rice to soften more, just cover with lid first and stir occasionally.
  • You can also add what’s left in the remaining can of chicken broth). Stir in heavy cream and lemon zest and serve warm.
  • *I used Lundberg Wild Blend Rice which I recommend for this recipe if you can find it.
  • Recipe Source: Cooking Classy

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