Chicken and wild rice soup

Step by Step

Step 1

Sauté Veggies: Heat a large pot over medium heat. Add oil. Once hot, add celery, carrots and onion and sauté for 3 minutes. Add garlic and sauté for 30 seconds. Add butter and flour and whisk well for 1 minute.

Step 2

Add Broth and Seasonings: Gradually stir in the chicken broth and bouillon, scraping up anything stuck to the bottom of the pot. Add thyme, sage, rosemary, salt and pepper.

Step 3

Add chicken and bring mixture to a boil. Cover the pot with a lid, reduce heat and simmer for 10 minutes, or until chicken is cooked through. Remove chicken to a cutting board and rest for 5 minutes before chopping or shredding into small pieces.

Step 4

Stir in evaporated milk and cooked wild rice. Taste broth and adjust seasonings, adding more bouillon or spices, if needed, before serving.

Ingredient

Chicken bouillon paste

2 teaspoons 2 teaspoons
Freshly ground black pepper

0.5 teaspoon 0.5 teaspoon
Garlic

1 clove 1 clove
Dried sage

0.25 teaspoon 0.25 teaspoon
Celery

2 ribs 2 ribs
Carrots

2 2
All-purpose flour

0.33 cup 0.33 cup
Low-sodium chicken broth

6 cups 6 cups
Boneless skinless chicken breasts

1.5 pounds 1.5 pounds
Dried rosemary

0.25 teaspoon 0.25 teaspoon
Unsalted butter

5 tablespoons 5 tablespoons
Evaporated milk

12 oz can 12 oz can
Cooked wild rice*

2 cups 2 cups
Yellow onion

1 1
Kosher salt

1 teaspoon 1 teaspoon
Olive oil

2 tablespoons 2 tablespoons
Dried thyme

0.25 teaspoon 0.25 teaspoon

Chicken and wild rice soup

Summary

Step by Step

Step 1

Step 2

Step 3

Step 4

Ingredient

How do you feel?

Related Recipe

Crock pot black bean soup

Loaded cauliflower potato soup

Spicy roasted butternut squash soup