CHICKEN AND WILD RICE SOUP
Yield 6 people
Number Of Ingredients 14
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.
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Abisha Tiger
[email protected]Overall, this is a great soup recipe. It's easy to make, and it's always a hit with my family and friends.
Shimaa Habib
[email protected]This soup is a bit too salty for my taste. I would recommend using less salt than the recipe calls for.
Ashlea Lands
[email protected]The soup was too thick for my liking. I added some extra chicken broth, and it was perfect.
Teacher Dater
[email protected]This soup is a bit bland for my taste. I added some extra salt, pepper, and garlic powder, and it was much better.
Aerik Rana
[email protected]I'm not a huge fan of wild rice, but I really enjoyed this soup. The flavors are well-balanced, and the soup is very creamy.
Mohammad Zafar
[email protected]This soup is a great way to use up leftover chicken. It's also a great make-ahead meal. I like to make a big batch on the weekend and then reheat it throughout the week.
Hama Gardy
[email protected]I've never made chicken and wild rice soup before, but this recipe made it so easy. It turned out great, and my family loved it.
Ripon Ahmde
[email protected]This soup is the perfect comfort food. It's warm, hearty, and filling. I especially love the addition of wild rice.
Tauqeer hussain
[email protected]I love the creamy texture of this soup. I used half-and-half instead of milk, and it made the soup extra rich and decadent.
John Dee
[email protected]This soup is a lifesaver on busy weeknights. It's quick and easy to make, and it's always a crowd-pleaser. My kids love it!
M Sufiyan
[email protected]This soup is delicious and so easy to make! I used leftover chicken from a rotisserie chicken, and it worked perfectly. I also added some chopped carrots and celery for extra veggies.
Faykgsjf Hskfh
[email protected]I've made this soup several times now, and it's always a hit with my family and friends. It's so easy to make, and the ingredients are all things I usually have on hand.
Jammie Thompson
[email protected]This chicken and wild rice soup is fantastic! It's hearty, flavorful, and perfect for a cold winter day. I especially love the addition of wild rice, which gives the soup a nutty flavor and chewy texture.