Creamy Chicken and Wild Rice Soup

Ingredients

• 2 cups cooked rice, wild rice
• 1 small yellow onion, chopped
• 2 medium carrots, diced
• 2 ribs celery, diced
• 6 Tablespoons butter, divided
• 1 clove garlic, minced
• 4 1/2 cups low-sodium chicken broth (appx. 3 (14.5 oz) cans)
• 1/4 teaspoon dried thyme
• 1/4 teaspoon dried sage
• 1/4 teaspoon dried rosemary
• salt and freshly ground black pepper, to taste
• 1 1/2 pounds boneless skinless chicken breasts, halved
• 1/2 cup all-purpose flour
• 1 1/2 cups milk
• 1/2 cup heavy whipping cream, or half & half

Instructions

• Prepare rice according to package instructions.
• Melt 1 Tbsp butter in a large soup pot over medium heat.
• Add onion, carrots and celery and sauté until slightly tender. Add the garlic and sauté for 30 seconds.
• Stir in the chicken broth, thyme, sage, rosemary and season with salt and pepper to taste.
• Add chicken and bring mixture to a boil. Cover the pot with a lid and allow mixture to boil for 10-12 minutes, or until chicken is cooked through, stirring occasionally to check on it.
• Remove chicken to a cutting board to rest for 5 minutes before chopping into small pieces.
• In a separate medium saucepan melt remaining 5 Tbsp butter over medium heat. Add flour and whisk constantly for 1-2 minutes.
• Slowly add the milk, whisking vigorously, and cook, stirring constantly, until the mixture thickens. Remove from heat and stir in cream.
• Pour roux mixture into the soup pot and stir until smooth. Cook for a few more minutes. Taste broth and add additional seasonings, if needed.
• Reduce the heat to low and return chicken and add cooked rice to the soup. Serve warm.

Nutrition

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