Creamy Chicken and Wild Rice Soup

Creamy Chicken and Wild Rice Soup

from cookingclassy.com
60 min
5 servings

This Creamy Chicken and Wild Rice Soup is such a hearty and satisfying soup. It will quickly become a new favorite to add into your rotation. It's like a chicken noodle soup made creamy with rice in place of noodles.

Ingredients

  • 3/4 cup uncooked wild rice blend*
  • 1 cup chopped yellow onion (1 small onion)
  • 1 cup diced carrots (2 medium)
  • 1 cup diced celery (3 ribs)
  • 7 Tbsp butter, diced, divided
  • 1 large garlic clove, minced (1 1/2 tsp)
  • 4 1/2 cups low-sodium chicken broth
  • 1/4 tsp of each dried thyme, marjoram, sage and rosemary (or 1 tsp fresh, minced of any)
  • Salt and ground black pepper, to taste
  • 1 lb boneless skinless chicken breasts halves
  • 1/2 cup all-purpose flour
  • 1 1/2 cups milk
  • 1/2 cup heavy cream
  • 1 tsp lemon zest

Directions

  1. 1

    Prepare rice according to directions listed on package.

  2. 2

    Halfway through the rice cooking, in a separate large pot, melt 1 Tbsp butter over medium heat. Add onion, carrots and celery and saute 4 minutes, add garlic and saute 30 seconds longer.

  3. 3

    Add chicken broth, thyme, marjoram, sage, rosemary and season with salt and black pepper to taste. Increase heat to medium-high, add chicken and bring mixture to a boil.

  4. 4

    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).

  5. 5

    Remove chicken and set aside on cutting board to cool 5 minutes then shred into small bite size pieces. Leave soup covered over warm heat.

  6. 6

    Meanwhile in a separate medium saucepan, melt remaining 6 Tbsp butter over medium heat. Add flour and cook 1 1/2 minutes, whisking constantly.

  7. 7

    Then while whisking vigorously, slowly pour milk into butter/flour mixture. Whisk in heavy cream. Cook mixture, stirring constantly until it thickens.

  8. 8

    Add milk mixture to soup mixture in pot along with shredded chicken, cooked rice, and lemon zest. Stir well and remove from heat.

  9. 9

    Let soup cool slightly and serve.