CHICKEN AND WILD RICE SOUP

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CHICKEN AND WILD RICE SOUP image

Yield 6 people

Number Of Ingredients 14

3/4 cup uncooked wild rice blend*
1 cup chopped yellow onion
1 cup diced carrots (from 2 medium)
1 cup diced celery (from 2 - 3 stalks)
7 Tbsp butter, diced, divided
1 clove garlic, minced
4 1/2 cups low-sodium chicken broth (measured from 3 14.5 oz cans)
1/4 tsp of each dried thyme, marjoram, sage and rosemary
Salt and ground black pepper, to taste
1 lb boneless skinless chicken breasts halves
1/2 cup flour
1 1/2 cups milk
1/2 cup heavy cream
1 tsp lemon zest

Steps:

  • 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 saute until slightly tender, about 4 minutes, adding in garlic during last 30 seconds of sauteing. 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. Cover pot with lid and allow mixture to boil 12 - 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). Remove chicken and set aside on cutting board to cool 5 minutes then shred into small bite size pieces. Meanwhile reduce heat to low and add cooked rice. Add shredded chicken to soup. In a separate medium saucepan (I just rinsed and wiped out the rice pan), melt remaining 6 Tbsp butter over medium heat. Add flour and cook 1 1/2 minutes, whisking constantly. Then, while whisking vigorously, slowly pour milk into butter/flour mixture. Cook mixture, stirring constantly until it thickens. 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. You can also add what's left in the remaining can of chicken broth). Stir in heavy cream and lemon zest and serve warm. *I used Lundberg Wild Blend Rice which I recommend for this recipe if you can find it.

Sufyan Pashtoon
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This soup is a keeper!


Ibrar Tanoli
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I will definitely be making this soup again.


asura Esha
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This soup is so flavorful and delicious.


Anwer Rana
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I love the creamy texture of this soup.


Thin Mint
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This soup is so hearty and filling. It's perfect for a cold winter day.


Anas Warricah
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I made this soup in my slow cooker and it turned out great! I just threw everything in the pot in the morning and dinner was ready when I got home from work.


Ronjoy Shill
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This soup is a great way to use up leftover chicken. I also like to add some chopped carrots and celery to the soup for extra flavor.


Diyal Dass
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I'm not a big fan of wild rice, but I really enjoyed this soup. The chicken and vegetables were cooked perfectly, and the broth was very flavorful.


Sifen habtamu
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This soup is so easy to make and it's perfect for a weeknight meal. I love that I can just throw everything in the pot and let it simmer. The soup always turns out delicious.


Md Abrahim Islam
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I made this soup for a potluck and it was a huge success! Everyone loved it. I especially liked the addition of the wild rice, which gave the soup a unique and nutty flavor.


Karl Parvizi
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This soup was a hit with my family! It was easy to make and so flavorful. The chicken and wild rice were a great combination, and the vegetables added a nice crunch. I will definitely be making this soup again.


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