Description
Discover how to make a comforting Creamy Chicken Wild Rice Soup that is perfect for chilly days. Learn the step-by-step recipe on our cooking website now!
Ingredients
- 3/4 cup (180 ml) uncooked wild rice blend
- 1 cup (240 ml) chopped yellow onion (1 small onion)
- 1 cup (240 ml) diced carrots (2 medium)
- 1 cup (240 ml) diced celery (3 ribs)
- 7 Tbsp (105 ml) vegetable oil, divided
- 1 large garlic clove, minced (1 1/2 tsp (8 ml))
- 4 1/2 cups (1.1 L) low-sodium chicken broth
- 1/4 tsp (1 ml) of each dried thyme, marjoram, sage, and rosemary (or 1 tsp (5 ml) fresh, minced of any)
- Salt and ground black pepper, to taste
- 1 lb (450 g) boneless skinless chicken breasts halves
- 1/2 cup (60 g) all-purpose flour
- 1 1/2 cups (360 ml) milk
- 1/2 cup (120 ml) coconut cream
- 1 tsp (5 ml) lemon zest
Instructions
- Follow the package instructions to cook the rice.
- When the rice is halfway done, heat 1 tablespoon of vegetable oil in a large pot over medium heat. Add the onion, carrots, and celery, and cook for 4 minutes. Add the minced garlic and sauté for an additional 30 seconds.
- Pour in the chicken broth and sprinkle in the thyme, marjoram, sage, and rosemary. Season with salt and black pepper. Turn the heat up to medium-high, add the chicken, and allow the mixture to come to a boil.
- Cover the pot, lower the heat to medium-low, and let it simmer until the chicken is fully cooked, approximately 12 to 16 minutes. Turn the chicken halfway through if it’s thick and not completely submerged in the broth.
- Take the chicken out and place it on a cutting board to cool for 5 minutes, then shred it into small pieces. Keep the soup warm with the lid on.
- In a separate medium pan, heat the remaining 6 tablespoons of vegetable oil over medium heat. Stir in the flour and cook, whisking constantly, for 1 1/2 minutes.
- While whisking continuously, slowly add the milk to the flour and oil mixture. Stir in the coconut cream. Continue to cook, stirring constantly, until the mixture thickens.
- Combine the milk mixture with the soup in the pot, then add the shredded chicken, cooked rice, and lemon zest. Mix thoroughly and take off the heat.
- Allow the soup to cool a bit before serving.
