Description
Chicken and Wild Rice Soup is perfect for the cold days ahead. Simple, healthy and delicious!
Ingredients
- 1 Tablespoon Olive Oil
- 4 Tablespoons Butter
- 1 whole Large Onion, Diced
- 1 whole Large Carrot, Diced
- 1 stalk Celery, Diced
- 2 cloves Garlic, Diced
- 2 Tablespoons Flour
- ¼ cups White Wine (optional)
- 1 quart Chicken Stock
- 1 cup Water
- ½ cups Uncooked Long Grain Wild Rice
- ½ pounds Boneless, Skinless Chicken Breasts, Raw
- 1 cup Milk
- ¼ cups Heavy Cream (optional)
- ½ teaspoons Salt
- ½ teaspoons Pepper
- 1 teaspoon Parsley, To Garnish If Desired
- 1 Tablespoon Olive Oil
- 4 Tablespoons Butter
- 1 whole Large Onion, Diced
- 1 whole Large Carrot, Diced
- 1 stalk Celery, Diced
- 2 cloves Garlic, Diced
- 2 Tablespoons Flour
- ¼ cups White Wine (optional)
- 1 quart Chicken Stock
- 1 cup Water
- ½ cups Uncooked Long Grain Wild Rice
- ½ pounds Boneless, Skinless Chicken Breasts, Raw
- 1 cup Milk
- ¼ cups Heavy Cream (optional)
- ½ teaspoons Salt
- ½ teaspoons Pepper
- 1 teaspoon Parsley, To Garnish If Desired
Preparation
1. Set a large pot over medium-high heat. Add olive oil and half of the butter.
2. Once the pan is heated and the butter melted, add the diced onion, carrots, and celery. Cook until softened and slightly browned. Then add the garlic and cook for another minute.
3. Add the flour and stir to evenly coat the vegetables.
4. Next, add the wine, chicken broth, and water. Bring to a boil, then add in the rice and raw chicken. Simmer for at least 20 minutes.
5. Remove the cooked chicken from the soup, chop it into bite-sized pieces and return it to the pot.
6. Stir in the milk, cream (if using) and remaining half of the butter. Season with salt and pepper to taste.
7. Dish into bowls. Garnish with parsley if desired.
