A Hot Meal for Cold Winter Days: Creamy Chicken and Wild Rice Soup
When the weather turns cold, few dishes are as satisfying as a hot bowl of chicken soup and rice. Try this hearty take on an old classic, which incorporates wild rice in place of traditional white rice for meal packed with fiber, protein, vitamins and minerals.
Creamy Chicken and Wild Rice Soup
Prep Time: 15 minutes (1 hour to cook)
- 3/4 cup wild rice, uncooked
- 1 cup yellow onion, chopped
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 stick of butter divided
- 1 clove garlic , minced
- 4 1/2 cups low-sodium chicken broth
- 1/4 teaspoon (each) of dried thyme , marjoram, sage and rosemary
- 1 pound boneless skinless chicken breasts, halved
- 1/2 cup flour
- 1 1/2 cups milk
- 1/2 cup heavy cream
- 1 teaspoon lemon zest
- Salt and pepper to taste
- Begin by cooking rice as directed.
- When the rice is approximately halfway cooked, melt 1 tablespoon of butter over medium heat in a large pot. Then, add onion, carrots and celery—sautéing until slightly tender. Add garlic at the end, and sauté for 30 additional seconds or until golden.
- Add chicken broth and herbs, and season with salt and black pepper to taste.
- Increase heat to medium-high, add chicken and bring mixture to a boil. Cover and boil for 12 - 15 minutes or until chicken is cooked through.
- Remove chicken from the broth and set aside, reduce heat to low and add cooked rice.
- Once cooled, chop or shred the chicken into small bite size pieces and re-add to soup.
- Melt remaining butter in a saucepan over medium heat, and whisk in flour—cooking for up to 2 minutes to create a roux. Once a paste forms, slowly add milk and continue cooking/stirring until it thickens.
- Add roux to soup and cook about 5 minutes longer, or until soup is thickened.
- Finally, stir in heavy cream and lemon zest, serve, and enjoy!