Creamy chicken and wild rice soup
From Cooking classy
This soup needs some pre planning if you want to tackle it on a weeknight (the rice can take sooo long to cook), but it's pretty simple if you've got everything cut up. Leftovers were terrific and do not leave out the lemon zest. It seems fussy but it really gives a nice flavor. The soup would have been boring without it.
3/4 c uncooked wild rice blend (if using a rice cooker, one measuring cup is not always 1 cup, cook extra but don't add it all in)
1 small onion, chopped
2-3 medium carrots, chopped
2-3 stalks celery, chopped
2 garlic cloves, minced
7 tbs butter, divided
4 1/2 c. chicken stock
1/4 tsp dried sage, thyme and rosemary
1 lbs boneless chicken breasts, chopped
1/2 c. flour
1 1/2 c. milk
1/2 c. 1/2 and 1/2
Alternatively, you can use all whole milk if you've got it, just add it all into your roux
1 tsp lemon zest (about one half of a large lemon)
Cook your rice according to directions. Mine took about 45 mins.
Start the rest of the soup once the rice is halfway done.
Melt 1 tbs butter in a heavy pot and cook the onion, carrot and celery until almost done, adding in the garlic about a minute before it's done.
Add the chicken broth, spices and season with salt and pepper.
Bring the mixture to a boil and add in chopped chicken.
Return to a boil, cover and simmer the soup until the chicken is done. I made my chicken pieces pretty small (1/2 inch, I'd guess) so it took less than 10 mins. Just keep an eye on it and don't over boil your chicken.
Add the rice and set to low while you make your roux.
In a small sauce pan, melt the rest of your butter, add the flour and cook until golden then slowly add the milk.
Cook until slightly thickened and then add it slowly into the soup mixture.
Cook until thickened about 5 minutes.
Before serving, add in the 1/2 and 1/2 and lemon zest
This soup needs some pre planning if you want to tackle it on a weeknight (the rice can take sooo long to cook), but it's pretty simple if you've got everything cut up. Leftovers were terrific and do not leave out the lemon zest. It seems fussy but it really gives a nice flavor. The soup would have been boring without it.
3/4 c uncooked wild rice blend (if using a rice cooker, one measuring cup is not always 1 cup, cook extra but don't add it all in)
1 small onion, chopped
2-3 medium carrots, chopped
2-3 stalks celery, chopped
2 garlic cloves, minced
7 tbs butter, divided
4 1/2 c. chicken stock
1/4 tsp dried sage, thyme and rosemary
1 lbs boneless chicken breasts, chopped
1/2 c. flour
1 1/2 c. milk
1/2 c. 1/2 and 1/2
Alternatively, you can use all whole milk if you've got it, just add it all into your roux
1 tsp lemon zest (about one half of a large lemon)
Cook your rice according to directions. Mine took about 45 mins.
Start the rest of the soup once the rice is halfway done.
Melt 1 tbs butter in a heavy pot and cook the onion, carrot and celery until almost done, adding in the garlic about a minute before it's done.
Add the chicken broth, spices and season with salt and pepper.
Bring the mixture to a boil and add in chopped chicken.
Return to a boil, cover and simmer the soup until the chicken is done. I made my chicken pieces pretty small (1/2 inch, I'd guess) so it took less than 10 mins. Just keep an eye on it and don't over boil your chicken.
Add the rice and set to low while you make your roux.
In a small sauce pan, melt the rest of your butter, add the flour and cook until golden then slowly add the milk.
Cook until slightly thickened and then add it slowly into the soup mixture.
Cook until thickened about 5 minutes.
Before serving, add in the 1/2 and 1/2 and lemon zest
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