Description
A hearty and creamy chicken soup with wild rice and fresh vegetables, perfect for cold days.
Ingredients
Scale
- 1 Tablespoon extra virgin olive oil
- 2 medium carrots, finely chopped (~1 cup chopped carrots)
- 2 ribs celery, finely chopped
- 1 shallot or small yellow onion, chopped
- salt and pepper, to taste
- 3 cloves garlic, pressed or minced
- 1 teaspoon poultry seasoning
- 1/2 teaspoon dried thyme
- 6 cups chicken stock or broth (plus more for reheating)
- 1 lb chicken breasts (~2 chicken breasts, sliced in half)
- 1 cup wild blend rice
- 1/2 cup butter (or vegan butter)
- 1/2 cup gluten free flour blend
- 2 cups milk (any kind)
Instructions
- Heat the extra virgin olive oil in a Dutch oven or large soup pot over medium heat then add the carrots, celery, and shallots or onions. Season with salt and pepper then sauté until the vegetables are tender, 8-10 minutes. Tip: place a lid on top of the pot with a splash of stock or water to speed up the softening process if desired.
- Add the garlic, poultry seasoning, and dried thyme then sauté until very fragrant, 1-2 minutes.
- Add the chicken stock or broth to the pot then turn the heat to high, place a lid on top, and bring to a boil. Once boiling, add the chicken breast halves then place the lid back on top. Turn the heat down to low then simmer until the chicken breasts are cooked through, 10-12 minutes.
- Transfer the cooked chicken breasts to a cutting board then, once cool enough to handle, chop or shred. Place chicken inside a bowl or storage container then refrigerate until ready to add back into the soup.
- Meanwhile, add the rice to the pot then stir to combine. Place a lid on top then simmer until the rice is al dente, 20-30 minutes depending on the brand, stirring occasionally.
- When the rice has 10 minutes or so left to simmer, melt the butter in a small saucepan over medium heat. Sprinkle in the gluten free flour then cook while whisking for 1 minute.
- Slowly drizzle in the milk while whisking to create a smooth sauce then switch to a spatula and cook while stirring until the mixture is thick and creamy, 1-2 minutes. Remove the pan from the heat then place a lid on top and set aside.
- Once the rice is al dente, slowly stream in the butter/flour/milk mixture while whisking the soup constantly. Add the chicken then cook for 5 more minutes, stirring frequently, or until the soup has thickened and the rice is tender.
- Taste then add more salt and pepper if necessary. Remove the pot from the heat then let it sit for 5-10 minutes to thicken slightly before scooping into bowls then serving.
Notes
- For the wild blend rice, check packaging for specific cooking instructions as times may vary.
- This soup can be made dairy-free by using plant-based milk and vegan butter.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 100mg