Chicken Wild Rice Soup
Discover the joy of cooking chicken wild rice soup. Enjoy a comforting, creamy meal that is quick and simple to prepare.
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Equipment
Ingredients
- 6 tbsp Butter
- 1½ cups Carrots, diced
- 1½ cups Celery, diced
- 1½ cups Onions, diced
- 2 cloves Garlic
- 1/3 cup Flour
- 4 cups Chicken broth
- 1 LB Chicken, boneless skinless breasts
- 1/2 tsp Sea Salt
- 1/2 tsp Black pepper
- 1 tsp Rosemary, dried
- 1 Bay leaf
- 1 cup Wild Rice
- 1/2 cup Heavy Cream
- 1 cup Milk
Instructions
- In a large Dutch oven, melt butter over medium heat.
- Add diced carrots, diced celery, diced onions, and minced garlic to the melted butter.
- Sauté the vegetables for about 5 minutes or until they start to become tender.
- Sprinkle the flour over the vegetables and stir to coat them all. Cook for 2-3 minutes.
- Pour the chicken broth into the dutch oven and mix, scraping the bottom of the pot to remove any stuck pieces of flour or vegetables.
- Add the chicken, sea salt, black pepper, rosemary, and bay leaf and cover.
- Reduce heat to medium low and simmer for 15-20 minutes to cook the chicken, stirring every 5 minutes to make sure none of the vegetables are sticking to the bottom of the pot.
- Once the chicken is cooked through, remove it to a plate and allow it to rest for a few minutes.
- Shred the chicken and return it to the pot.
- Stir in the wild rice, cover the pot, and simmer on medium low for 30 minutes, stirring every 5 minutes to prevent sticking.
- Add the heavy cream and milk to the pot and stir.
- Remove from the heat and serve immediately with a fresh slice of sourdough bread.
Nutrition
Serving: 1cupCalories: 252kcal
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