Creamy Chicken Wild Rice Soup is a protein rich soup with fragrant herbs and vegetables. Add a crusty bread and it makes a complete meal.
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Equipment:
Creamy Chicken Wild Rice Soup
Ingredients
Instructions
- 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 sauté 4 minutes, add garlic and sauté 30 seconds longer.
- Add chicken broth, thyme, oregano, sage, rosemary and season with salt and black pepper to taste. Increase heat to medium-high, add chicken and bring mixture to a boil.
- Cover pot with lid, reduce to medium-low heat and allow mixture to simmer until chicken is cooked through, about 12 – 16 minutes (rotating chicken to opposite side once during cooking for thicker chicken breasts – if they don’t fully immerse in broth).
- Remove chicken and set aside on cutting board to cool 5 minutes then shred or dice into small bite size pieces. Leave soup covered over warm heat.
- Meanwhile in a separate medium saucepan, melt remaining 6 Tbsp butter. Add flour and cook 1 1/2 minutes, whisking constantly.
- Whisking vigorously, slowly pour milk into butter/flour mixture. Whisk in heavy cream. Cook mixture, stirring constantly until it thickens.
- Add milk mixture to soup mixture in pot along with shredded chicken and cooked rice. Stir well and remove from heat.
- Let soup cool slightly and serve.
- *For wild rice, I used a box and made it eliminated the seasoning packet.