Print
clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon

Creamy Chicken & Wild Rice Soup

  • Author: Cooking Classy

Description

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.


Scale

Ingredients

  • 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 23 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

Instructions

  1. Prepare rice according to directions listed on package.
  2. 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.
  3. 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).
  4. 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.
  5. In a separate medium saucepan (I just rinsed and wiped out the rice pan), melt remaining 6 Tbsp butter over medium heat.
  6. 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.
  7. 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).
  8. Stir in heavy cream and lemon zest and serve warm.

Shopping Cart
Close

No products in the cart.

We use cookies to improve your experience on our website. By browsing this website, you agree to our use of cookies.
%d bloggers like this: