Ingredients: |
Ingredients: ¾ cup uncooked wild rice blend (if a blend is available otherwise your choice)
1 cup chopped yellow onion
1 cup diced carrots
1 cup diced celery
7 tbsp butter, divided
1 clove garlic, minced
4 ½ cups low-sodium chicken broth
¼ tsp dried thyme
¼ tsp marjoram
¼ tsp sage
¼ tsp rosemary
1 lb. boneless chicken breast
½ cup flour
1 ½ cups milk
½ cup heavy cream
1 tsp lemon zest
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Directions: |
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 the last 30 seconds. Add chicken broth, thyme, marjoram, sage, rosemary and season with salt and pepper to taste, increase heat to medium-high, add chicken and bring mixture to a boil until chicken is cooked through. Remove chicken, let cool, then shred into small bite sized pieces. Meanwhile reduce heat to low and add cooked rice. Add shredded chicken to soup.
In another saucepan melt remaining 6 tbsp butter. Add flour and cook 1 ½ minutes, whisking constantly, slowly pour milk into butter/flour 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. Stir in heavy cram and lemon zest and it is ready to serve. At this point you can simmer soup for a longer period of time if you want the rice to soften more, just cover with a lid first and stir occasionally. If it gets too thick add a little more chicken broth. (Also the time when a crock pot would come in handy, on low) |
This recipe for Creamy Chicken and Wild Rice Soup is from