We used to travel for my son’s wrestling matches a lot, and when we went to Minnesota, it was the first time I had ever eaten Creamy Chicken and Wild Rice Soup. I have to tell you this recipe is easy, delicious and I will make it over and over again. It also freezes really well.
- 3/4 cup uncooked wild rice blend (I would use more wild rice next time)
- 1 cup chopped yellow onion (from about 1 small 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 Homemade Chicken stock
- 1/4 tsp of each dried thyme
- 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
- 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 stock, thyme 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 of the chicken stock).
- Stir in heavy cream and lemon zest and serve warm.