R-007
Chicken & Wild Rice Soup
A rich, creamy soup filled with chicken, vegetables, herbs, and wild rice.
Servings5
Prep15 min
Cook45 min
Total60 min
LevelIntermediate
Ingredients
- 3/4 cup wild rice blend
- 1 cup onion
- 1 cup carrots
- 1 cup celery
- 7 tbsp butter
- 1 1/2 tsp garlic
- 4 1/2 cups chicken broth
- 1/4 tsp dried thyme
- 1/4 tsp dried marjoram
- 1/4 tsp dried sage
- 1/4 tsp dried rosemary
- 1 lb chicken breast
- 1/2 cup flour
- 1 1/2 cups milk
- 1 1/2 cups heavy cream
- 1 tsp lemon zest
- Salt and black pepper to taste
Cooking Steps
- Cook the wild rice according to the package directions.
- Halfway through the rice cooking time, melt 1 tablespoon butter in a large soup pot over medium heat.
- Cook onion, carrots, and celery for about 4 minutes. Add garlic and cook another 30 seconds.
- Add chicken broth, thyme, marjoram, sage, rosemary, salt, and pepper. Bring to a boil.
- Add chicken breasts, reduce heat, cover, and simmer until the chicken reaches 165°F, about 12–16 minutes.
- Remove the chicken, cool slightly, then shred into bite-sized pieces.
- In a separate saucepan, melt the remaining butter. Whisk in flour and cook for about 1½ minutes.
- Slowly whisk in the milk followed by the heavy cream until thickened.
- Stir the cream mixture into the soup along with the cooked rice, shredded chicken, and lemon zest.
- Serve warm.
Pairs Well With
Homemade Bread
Garden Salad
Roasted Asparagus