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Creamy Chicken and Wild Rice Soup
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Creamy Chicken and Wild Rice Soup
A creamy chicken soup made with boneless chicken breasts, wild rice, and vegetables.
6 people Yepped this recipe
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servings:
6
total time:
1 hour 30 minutes
added on
10/27/2016
recipe by:
Rae
INGREDIENTS
3 TBSP unsalted butter
1 large yellow onion, diced
3 ribs of celery, small chopped
3 medium carrots, small chopped
3 medium garlic cloves, minced
1/4 cup all-purpose flour
1 tsp dried thyme
1 bay leaf
salt & freshly ground black pepper
8 cups water
1 cup uncooked wild rice, rinsed
1 pound boneless skinless chicken breasts
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DIRECTIONS
Melt the butter in a dutch oven or large pot over medium-high heat.
Add the onion, celery, carrots, and garlic to the pot and cook, stirring often, until softened, about 5 minutes.
Stir in the flour, thyme, 1 tsp salt, and 1/4 tsp black pepper until well combined.
Stir in the water and rice then add the chicken breasts to the pot.
Bring to a boil then reduce the heat to medium-low.
Simmer the soup over medium-low, stirring occasionally, until rice is tender, about 45 minutes.
Transfer the chicken breasts to a cutting board and either shred them or chop them then return the chicken to the soup.
Taste and season soup with additional salt & pepper to your liking.
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