Creamy Chicken and Wild Rice Soup

Ingredients

• 1 lb chicken breast(paid link)
• 4 tbsp butter(paid link)
• 1 medium onion(paid link)
• 2 stalk celery stalks(paid link)
• 2 medium carrots(paid link)
• 3 clove garlic(paid link)
• ¼ cup all-purpose flour(paid link)
• 6 cup chicken broth(paid link)
• ½ cup wild rice blend(paid link)
• 1 cup heavy cream(paid link)
• 1 tbsp fresh thyme(paid link)
• 2 tbsp fresh parsley(paid link)
• 1 tsp lemon zest(paid link)
• 1 tsp salt(paid link)
• ½ tsp black pepper(paid link)

Instructions

1. 1

   Poach chicken breasts in water until cooked through. Remove from water, shred, and set aside. Reserve about 1 cup of poaching liquid.

2. 2

   In a large pot or Dutch oven, melt butter over medium heat. Add chopped onion, celery, and carrots. Cook until softened, about 8-10 minutes.

3. 3

   Add minced garlic and cook for 1 minute more until fragrant.

4. 4

   Whisk in flour until a paste forms. Cook for 1 minute, stirring constantly.

5. 5

   Gradually whisk in chicken broth and reserved poaching liquid until smooth.

6. 6

   Bring to a simmer, then add wild rice blend. Cover and cook according to package directions, or until rice is tender (usually 30-40 minutes).

7. 7

   Stir in shredded chicken, heavy cream, fresh thyme, fresh parsley, and lemon zest. Heat through gently, do not boil.

8. 8

   Season with salt and black pepper to taste. Serve hot.

Perfect With