"When I go to a restaurant, I always ask for a chicken and an egg, to see which comes first."--Unknown

Creamy Chicken & Wild Rice Soup Recipe

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This recipe for Creamy Chicken & Wild Rice Soup, by , is from The CALVIN Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



3/4 c uncooked wild rice blend
1 c onion chopped
1 c diced carrots
1 c diced celery
7 T butter divided
1 clove garlic minced
4 1/2 c low sodium chicken broth
1/4 t each of dried thyme, marjoram, sage, rosemary
salt & pepper
1 lb. boneless chicken breast halves
1/2 c flour
1/2 c heavy cream
1 t lemon zest

Cook rice. Halfway thru cooking rice in large pot melt 1 T butter over med heat. Add onions, carrots and celery. Saute' about 4 minutes adding garlic at the end. Add chicken broth, thyme, marjoram, sage, rosemary, salt and pepper. Increase heat and add chicken and bring to boil. Cover and boil 15 minutes or until chicken is done. Remove chicken to cool. Cut into bite size chunks. In separate pan melt 6 T butter. Add flour and cook 1 1/2 minutes whisking constantly. Slowly pour in milk. Cook until it thickens. Add to soup mixture. Stir in heavy cream and lemon zest.




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