This soup is absolutely delicious! It does take some extra steps, but we really enjoy it! I recently brought this to a party, and someone said it tasted better than Panera's. I also make a vegetarian version for my daughter, and she loves it. You can also make this wheat/gluten free by using *gluten free flour.
Ingredients
1 cup uncooked wild rice
2 Tbsp olive oil (I prefer extra light tasting)
1 small onion, chopped
2 medium carrots, chopped
3 celery ribs, chopped
1 1/2 tsp garlic, minced
2 lbs chicken breast, cut up into bite size pieces
4 cups chicken broth
1/2 tsp each dried thyme, oregano, sage, rosemary, and black pepper
2 tsp salt, divided
6 Tbsp butter
1/2 cup all-purpose flour*
1 1/2 cups milk
1/2 cup heavy cream
Directions
Cook wild rice. The method I prefer is to use my instant pot. I put 1 cup wild rice, 1 1/2 cups water, and 1 tsp salt into my instant pot. I set it on high for 30 minutes and let it natural release for at least 10 minutes. I do this first while I prepare the rest of my soup.
Cook onion, carrots, and celery in olive oil, stirring often, in a large pot for about 4-5 minutes or until onions are translucent. Add garlic and cut up chicken and continue stirring and cooking until the chicken is mostly no longer pink. Add chicken broth, spices, and 1 tsp salt, and bring to a low boil, stirring occasionally.
In a different sauce pan, melt butter on medium heat. Whisk in flour and stir. Add milk and heavy cream. Whisk often and cook until the milk is very thick. Add mixture to the soup and whisk in. Add cooked rice into your soup as well and stir well. Enjoy!
Vegetarian version: leave out the chicken and use veggie broth in place of chicken broth
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