Creamy Chicken and Wild Rice Soup
Ingredients
The soup base
-
¾
cup
uncooked wild rice blend
-
1
cup
chopped yellow onion
-
1
cup
diced carrots
-
1
cup
diced celery
-
7
Tbsp
butter
-
1
large clove
garlic
-
4½
cups
low-sodium chicken broth
-
¼
tsp
dried thyme
-
¼
tsp
dried marjoram
-
¼
tsp
dried sage
-
¼
tsp
dried rosemary
-
to taste
salt
-
to taste
black pepper
-
1
lb
boneless skinless chicken breasts
The thickening mixture
-
½
cup
all-purpose flour
-
1½
cups
milk
-
½
cup
heavy cream
-
1
tsp
lemon zest
Instructions
- Prepare the rice according to the package directions.
- In a large pot, melt 1 Tbsp of butter over medium heat and sauté the onion, carrots, and celery for 4 minutes, then add garlic and sauté for an additional 30 seconds.
- Add chicken broth, thyme, marjoram, sage, rosemary, salt, and pepper to the pot, then increase heat to medium-high and add the chicken, bringing the mixture to a simmer.
- Cover the pot, reduce heat to medium-low, and simmer until the chicken is cooked through, about 12 to 16 minutes.
- Remove the chicken, let it cool for 5 minutes, then shred it into bite-sized pieces.
- In a separate saucepan, melt the remaining 6 Tbsp of butter over medium heat, add flour, and cook while whisking for 1½ minutes.
- Slowly whisk in the milk and then the heavy cream, cooking until the mixture thickens.
- Add the milk mixture to the soup pot along with the shredded chicken, cooked rice, and lemon zest, stir well, and remove from heat.
- Let the soup cool slightly before serving.
Nutrition Facts (estimated)
Servings
5
Calories
540
Total fat
29g
Total carbohydrates
38g
Total protein
31g
Sodium
787mg
Cholesterol
139mg
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