Chicken Wild Rice Soup
Chicken Wild Rice Soup is a creamy flavorful soup, packed full of carrots, celery, onion, shredded chicken, and a wild rice mix.
Servings: 6
Equipment
Ingredients
- 1 cup uncooked wild rice mix
- 4 TBS butter
- 1 cup chopped yellow onion (1/2 large onion)
- 1 cup diced carrots (3 medium carrots)
- 1 cup diced celery (3 celery stalks)
- 1 TBS minced garlic
- 1/4 cup flour
- 5 cups chicken broth
- 1/2 tsp dried thyme
- 1/2 tsp dried marjoram
- 1/2 tsp dried rosemary
- 1/2 tsp dried sage
- 1 tsp salt
- 1/2 tsp black pepper
- 3 large chicken breasts
- 1 1/2 cups milk
- 1/2 cup heavy cream
Instructions
- Prepare rice according to package directions.
- While rice is cooking, in a large pot melt 4 TBS butter over medium heat.
- Add in onion, carrot, and celery. Cook about 4-5 minutes until the onions start to get clear and they all start to get tender.
- Add in minced garlic and cook for 1 minute.
- Add in flour and cook for 1-2 minutes to fully coat the vegetables.
- Slowly add in the chicken broth.
- Add in thyme, marjoram, sage, rosemary, and salt and pepper.
- Increase heat to medium high and bring to a boil.
- Add chicken and cook for 12-15 minutes until chicken is cooked through.
- Remove chicken breasts and set aside.
- Reduce heat to medium low and add in cooked rice.
- Shred chicken into bite sized pieces.
- Add chicken back to the soup.
- Add milk into the pot and whisk into the soup. Cook for about 5 minutes.
- Stir in heavy cream and cook until soup reaches a desired consistency.
- Serve hot.