Creamy Chicken and Wild Rice Soup Recipe
This Creamy Chicken and Wild Rice Soup is rich and flavorful and just right for when you’re craving a little comfort food.
yield 6 servings
INGREDIENTS
1 tablespoon olive oil
1 tablespoon butter
2-3 celery stalks, sliced (about 1 cup)
2-3 carrots, sliced (about 1 cup)
1 small white onion, diced (about 1 cup)
1 tablespoon minced garlic (2-3 cloves)
2 bay leaves
1/4 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon black pepper
1/2 teaspoon kosher salt (or more to taste)
6 cups chicken broth
2 cups cooked and shredded chicken
1/2 cup heavy cream
1/2 cup milk
1/4 cup all-purpose flour
8-ounce package uncooked long grain wild rice (discard seasoning packet)
INSTRUCTIONS
INGREDIENTS
1 tablespoon olive oil
1 tablespoon butter
2-3 celery stalks, sliced (about 1 cup)
2-3 carrots, sliced (about 1 cup)
1 small white onion, diced (about 1 cup)
1 tablespoon minced garlic (2-3 cloves)
2 bay leaves
1/4 teaspoon dried thyme
1/2 teaspoon dried oregano
1/4 teaspoon black pepper
1/2 teaspoon kosher salt (or more to taste)
6 cups chicken broth
2 cups cooked and shredded chicken
1/2 cup heavy cream
1/2 cup milk
1/4 cup all-purpose flour
8-ounce package uncooked long grain wild rice (discard seasoning packet)
INSTRUCTIONS
- In a large pot over medium heat, melt butter and olive oil. Add carrots, celery and onion and cook until onions are translucent, stirring often.
- Add garlic, bay leaves, thyme, oregano, salt and pepper. Cook and stir for 1 minute. Stir in chicken and chicken broth and bring to a boil, stirring often. Cover and reduce to simmer for 20 minutes. READ MORE
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