Creamy Chicken and Rice Soup
Ingredients
The soup base
-
1
Tbsp
olive oil
-
1
medium
yellow onion
-
1
Tbsp
minced garlic
-
½
lb.
carrots, sliced
-
½
bunch
celery, sliced
-
1
lb.
chicken breast
-
1
whole
bay leaf
-
1
tsp
dried oregano
-
1
tsp
dried thyme
-
to taste
cracked pepper
-
1-2
tsp
salt
-
1
cup
wild rice mix
-
6
cups
water
-
⅓
bunch
fresh parsley
The creamy mixture
-
2
Tbsp
butter
-
2
Tbsp
all-purpose flour
-
2
cups
whole milk
Instructions
- Heat olive oil in a large pot over medium heat, then sauté diced onion and minced garlic until tender.
- Add sliced carrots and celery to the pot and cook for about 5 minutes.
- Add whole chicken breast, bay leaf, oregano, thyme, cracked pepper, wild rice, and water to the pot; bring to a boil.
- Reduce heat to low and let simmer for one hour.
- In a separate small pot, melt butter and whisk in flour; cook for 2 minutes.
- Whisk in milk and simmer until slightly thickened.
- Remove chicken from the soup, shred or dice it, and return it to the pot.
- Add chopped parsley and the thickened milk mixture to the soup; season with salt and pepper to taste.
- Serve hot.
Nutrition Facts (estimated)
Servings
8
Calories
285.85
Total fat
11.38g
Total carbohydrates
26.31g
Total protein
21.05g
Sodium
932.7mg
Cholesterol
0mg
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