Ingredients: |
Ingredients: ¾ c. uncooked wild rice blend
1 c. yellow onion. chopped
1 c. carrot, diced
1 c. celery, diced
7 T. butter, diced + divided
1 clove garlic, minced
4½ c. low-sodium chicken broth
¼ tsp. of each dried thyme, marjoram, sage, and rosemary
Salt + Pepper, to taste
1 lb. boneless skinless chicken breat laves
½ c. flour
1½ c. milk
½ c. heavy cream
1 tsp. lemon zest
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Directions: |
Directions:Prepare rice according to package directions
Halfway through the rice cooking, in a separate large pot, melt 1 T. butter over medium heat. add onion, celery, and carrots and saute until slightly tender, about 4 minutes, adding the garlic in for about 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. Cover pot with lid and allow mixture to boil 12-15 minutes, or until chicken is cooked through. Remove chicken and set aside on cutting board to cool for 5 minutes , then shred. Meanwhile, reduce heat to low and add cooked rice, then shredded chicken.
In a separate medium saucepan, melt remaining 6 T. butter over medium heat. add flour and cook 1½ minutes, whisking constantly. then, while mixing vigorously, slowly pour milk into butter/ flour mixture. Cook mixture, stirring constantly until thickened. Add milk mixture to soup mixture in pot and cook about 5 minutes longer, or until soup is thickened. Stir in heavy cream and lemon zest, serve warm |
This recipe for Creamy Chicken and Wild Rice Soup is from