Ingredients: |
Ingredients: ¾ cup uncooked wild rice blend
1 cup chopped yellow onion
1 cup dried carrots (2 medium)
1 cup diced celery (2 to 3 stalks)
7 Tbsp butter, diced, divided
1 clove garlic minced
4 ½ cups low-sodium chicken broth (3 14.5 ounce cans)
¼ teaspoon each dried thyme, marjoram, sage and rosemary
salt and pepper to taste
1 lb boneless skinless chicken breast halves
½ cup all purpose flour
1 ½ cups milk
½ cup heavy cream
1 tsp lemon zest.
©
|
Directions: |
Directions:1. Prepare rice according to directions listed on package
2. Halfway through the rice cooking, in a separate large pot, melt 1 tbsp. butter over medium heat. Add onion, carrots, and celery and sauté until slightly tender, about 4 minutes adding in garlic during last 30 seconds of sautéing.
3. 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 boil.
4. Cover pot with lid and allow mixture to boil 12 to 15 minutes or until chicken is cooked through (rotating chicken to opposite side once during cooking for thicker chicken breasts if they don't fully immerse in broth).
5. Remove chicken and set aside on cutting board to cool 5 minutes then shred into small bite size pieces. Meanwhile reduce to low and add cooked rice. Add shredded chicken to soup.
6. In a separate medium saucepan melt remaining 6 Tbsp butter over medium heat. Add flour and cook 1 ½ minutes whisking constantly.
7. Then, while whisking vigorously slowly pour milk into butter/flour mixture. Cook mixture stirring constantly until it thickens.
8. Add milk mixture to soup mixture in pot and cook about 5 minutes longer or until soup is thickened (at this point you can simmer the soup for a longer period of time if you want the rice to soften more. Just cover with lid first and stir occasionally.
9. You can also add what is left in the remaining can of chicken broth. Stir in heavy cream and lemon zest and serve warm. |
This recipe for Creamy Chicken and Wild Rice Soup is from