Creamy Chicken and Wild Rice Soup
Author
Published
3/26/2019
Prep time: 15 Minutes. Cook time: 1 hour
5 servings
3/4 C. uncooked wild rice blend
1 C. chopped yellow onion
1 C. diced carrots
1 C. diced celery
7 Tbsp. butter, diced/divided
1 clove garlic minced
4 1/2 C. low-sodium chicken broth
1/4 tsp. dried thyme
1/4 tsp. dried marjoram
1/4 tsp dried sage
1/4 tsp. dried rosemary
salt and pepper to taste
garlic salt to taste
1 lb. boneless chicken breasts
1/2 C. flour
1 1/2 C. milk
1/2 C. cream
1 tsp. lemon zest
Prepare rice according to directions on package. in a separate large pot, melt 1 Tbsp. butter. Add onion, carrots, and celery. Saute until tender. Add garlic, saute. Cut chicken into cubes and add to pot. Once cooked, add chicken broth, thyme, marjoram, sage, and rosemary and season with salt and pepper. Increase heat to medium/high and bring to a boil. Cover for 10 minutes or until chicken is cooked through. Reduce heat to low and add rice mixture to soup.
In a separate saucepan, melt remaining 6 Tbsp. butter over medium heat. Add flour and cook, whisking constantly. While whisking, slowly add milk into flour. Mix. Cook mix until it thickens. Once thickened, add to soup. Add heavy cream and lemon zest.
Want more news on this topic? Farm Bureau members may subscribe for a free email news service, featuring the farm and rural topics that interest them most!