I’m a total sucker for yummy soup recipes and when I saw this Creamy Chicken and Wild Rice soup from Cooking Classy I knew I had to try it! I’ve made it several times since and I never get sick of it! I love anything with wild rice and this soup totally hits the spot on a cold day. It’s thick, creamy, loaded with veggies, and the wild rice blend gives it a great flavor that you just can’t find with white rice.
- 3/4 cup uncooked wild rice blend*
- 1 small yellow onion , chopped
- 2 medium carrots , diced
- 2 celery stalks , diced
- 6 Tbsp butter , divided
- 1 clove garlic , minced
- 4 1/2 cups low-sodium chicken broth (appx. 3 (14.5 oz) cans)
- 1/4 tsp dried thyme
- 1/4 tsp dried marjoram
- 1/4 tsp dried sage
- 1/4 tsp dried rosemary
- Salt and ground black pepper , to taste
- 2 or 3 boneless skinless chicken breast halves (about 1 lb)
- 1/2 cup flour
- 1 1/2 cups milk
- 1/2 cup heavy cream or half & half
Prepare rice according to package instructions.
Melt 1 Tbsp butter in a large soup pot over medium heat. Add onion, carrots and celery and sauté until slightly tender. Add the garlic and sauté for 30 seconds. Stir in the chicken broth, thyme, marjoram, sage, rosemary and season with salt and pepper to taste.
Add chicken and bring mixture to a boil. Cover the pot with a lid and allow mixture to boil for 10-12 minutes, or until chicken is cooked through, stirring occasionally to check on it.
Remove chicken to a cutting board to rest for 5 minutes. Chop chicken into small pieces. Reduce the heat to low and return chicken and add cooked rice to the soup.
In a separate medium saucepan melt remaining 5 Tbsp butter over medium heat. Add flour and whisk constantly for 1-2 minutes. Slowly add the milk, whisking vigorously, and cook, stirring constantly, until the mixture begins to thicken. Add this mixture to the soup pot and cook for 5 more minutes. Stir in heavy cream or half & half. Serve warm.
Adapted from Cooking Classy