Creamy Chicken Wild Rice Soup
A comforting and hearty soup that combines tender chicken, wild rice, and a creamy broth, perfect for cozy nights and chilly days.
Ingredients:
Soup Base
1 Tablespoon extra-virgin olive oil
2 medium carrots, finely chopped (about 1 cup)
2 ribs celery, finely chopped
1 shallot or small yellow onion, chopped
Salt and pepper to taste
3 cloves garlic, minced or pressed
1 teaspoon poultry seasoning
½ teaspoon dried thyme
6 cups chicken stock or broth (plus more for reheating if needed)
1 lb chicken breasts (about 2 breasts), sliced in half
1 cup wild blend rice
Cream Mixture
½ cup butter or vegan butter
½ cup gluten-free flour blend
2 cups milk (any kind)
Directions:
1. Sauté the Vegetables: In a large pot, heat the olive oil over medium heat. Add the chopped carrots, celery, and shallot (or onion).
Season with salt and pepper. Sauté for about 5-7 minutes until the vegetables are softened.
2. Add Garlic and Seasonings: Stir in the minced garlic, poultry seasoning, and dried thyme.
Cook for an additional minute until fragrant.
3. Add Chicken and Stock: Pour in the chicken stock and add the sliced chicken breasts.
Bring to a boil, then reduce the heat and let it simmer for 15-20 minutes, or until the chicken is cooked through.
4. Cook the Rice: Add the wild blend rice to the pot and continue to simmer for another 30-40 minutes, or until the rice is tender and has absorbed some of the broth.
5. Prepare the Cream Mixture: In a separate saucepan, melt the butter over medium heat.
Whisk in the gluten-free flour blend and cook for about 2 minutes to create a roux. Gradually whisk in the milk, stirring constantly until the mixture thickens.
6. Combine and Serve: Remove the cooked chicken from the pot and shred it with two forks.
Return the shredded chicken to the soup and stir in the cream mixture.
Adjust seasoning with salt and pepper if needed. Serve hot and enjoy this creamy, comforting soup!
Nutritional Information:
Prep Time: 15 minutes | Cooking Time: 1 hour | Total Time: 1 hour 15 minutes
Kcal: Approximately 350 kcal per serving | Servings: 6 servings
