Creamy Chicken and Wild Rice Soup

Ingredients

• Wild rice

  Raw

  ¾ cup or 120g

• Onions

  Raw

  1 cup, chopped or 160g

• Carrots

  Raw

  1 cup strips or slices or 122g

• Celery

  Cooked, boiled, drained, with salt

  1 cup, diced or 150g

• Butter

  Unsalted

  7 tbsp or 99g

• Garlic

  Raw

  1 cloves, minced or 3g

• Chicken broth

  Soup, canned, ready-to-serve

  4 ½ cup or 1.08kg

• Thyme

  Spices, dried

  ¼ tsp, ground or 0.3g

• Rosemary

  Spices, dried

  ¼ tsp or 0.3g

• Sage

  Spices, ground

  ¼ tsp or 0.2g

• Marjoram

  Spices, dried

  ¼ tsp or 0.1g

• Salt

  Table

  1 dash or 0.4g

• Spices Ground Black Pepper

  Compliments

  100g

• Chicken breast

  Broilers or fryers, meat and skin, raw

  1 lb or 454g

• Wheat flour

  White, all-purpose, unenriched

  ½ cup or 63g

• Lowfat milk

  Fluid, 1% milkfat, with added vitamin a and vitamin d

  1 ½ cup or 366g

• Heavy whipping cream

  Fluid

  ½ cup, fluid or 119g

• Lemon zest

  1 tsp or 2g

Directions

1. Prepare rice according to directions listed on package.
2. Halfway through the rice cooking, in a separate large pot, melt 1 Tbsp butter over medium heat. Add onion, carrots and celery and saute until slightly tender, about 4 minutes, adding in garlic during last 30 seconds of sauteing.
3. Add chicken broth, thyme, marjoram, sage, rosemary and season with salt and black pepper to taste. Increase heat to medium-high, add chicken and bring mixture to a boil.
4. Cover pot with lid and allow mixture to boil 12 - 15 minutes, or until chicken is cooked through (rotating chicken to opposite side once during cooking for thicker chicken breasts - if they don't fully immerse in broth).
5. Remove chicken and set aside on cutting board to cool 5 minutes then shred into small bite size pieces. Meanwhile reduce heat to low and add cooked rice. Add shredded chicken to soup.
6. In a separate medium saucepan (I just rinsed and wiped out the rice pan), melt remaining 6 Tbsp butter over medium heat. Add flour and cook 1 1/2 minutes, whisking constantly.
7. Then, while whisking vigorously, slowly pour milk into butter/flour mixture. Cook mixture, stirring constantly until it thickens.
8. Add milk mixture to soup mixture in pot and cook about 5 minutes longer, or until soup is thickened (at this point, you can simmer the soup for a longer period of time if you want the rice to soften more, just cover with lid first and stir occasionally.
9. You can also add what's left in the remaining can of chicken broth). Stir in heavy cream and lemon zest and serve warm.
10. *I used Lundberg Wild Blend Rice which I recommend for this recipe if you can find it.
11. Recipe Source: Cooking Classy
12. Recipe by: Jaclyn (source: https://www.cookingclassy.com/creamy-chicken-wild-rice-soup/)

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