Creamy Chicken and Wild Rice Soup
Wild rice blend, cubed baked chicken and four dried herbs in broth, thickened with a butter-flour roux, milk and cream.
I used the same pan I cooked the rice in to make the butter-and-flour roux.
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Ingredients
- 1 package Uncle Ben’s wild rice blend
- 1 cup chopped onion (1 small onion)
- 1 cup diced carrots (about 2 medium)
- 1 cup diced celery (3 stalks)
- 6 tablespoons butter
- 1 clove minced garlic
- 4 ½ cups chicken broth
- ¼ teaspoon each dried thyme, marjoram, sage and rosemary
- 2 bay leaves
- 2 chicken breasts (baked and cut into cubes)
- ½ cup flour
- 1 ½ cups milk
- ½ cup heavy cream
Directions
- Prepare rice according to the directions listed on the package.
- In a separate large pot, sauté onion, carrot and celery until tender. Add garlic the last 30 seconds.
- Add chicken broth, thyme, marjoram, sage, rosemary, chicken, and cooked rice, and season with salt and black pepper to taste. Reduce to low heat.
- In a separate saucepan, melt 6 tablespoons butter over medium heat. Add flour and cook 1 ½ minutes, whisking constantly.
- Slowly add milk and cream until it thickens, then add to the rest of the soup.
- Serve with oyster crackers.
Notes
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