Creamy Chicken and Wild Rice Soup
Tastes Better From Scratch
Tastes Better From Scratch
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  • 3/4 cup uncooked wild rice blend* 1 small yellow onion, chopped 2 medium carrots, diced 2 celery stalks, diced 6 Tbsp butter, divided 1 clove garlic, minced 4 1/2 cups low-sodium chicken broth (appx. 3 (14.5 oz) cans) 1/4 tsp dried thyme 1/4 tsp dried marjoram 1/4 tsp dried sage 1/4 tsp dried rosemary Salt and ground black pepper, to taste 2 or 3 boneless skinless chicken breast halves (about 1 lb) 1/2 cup flour 1 1/2 cups milk 1/2 cup heavy cream or half & half Instructions Prepare rice according package instructions. When the rice is about halfway through cooking, melt 1 Tbsp butter in a large soup pot over medium heat. Add onion, carrots and celery and sauté until slightly tender. Add the garlic and sauté for 30 seconds. Stir in the chicken broth, thyme, marjoram, sage, rosemary and season with salt and pepper to taste. Add chicken and bring mixture to a boil. Cover the pot with a lid and allow mixture to boil for 10-12 minutes, or until chicken is cooked through, stirring occasionally to check on it. Remove chicken and remove to a cutting board to rest. Shred or chop chicken into small pieces. to cool 5 minutes then shred into small bite size pieces. Reduce the heat to low and return chicken and add cooked rice to the soup. In a separate medium saucepan melt remaining 5 Tbsp butter over medium heat. Add flour and whisk constantly for 1-2 minutes. Slowly add the milk, whisking vigorously, and cook, stirring constantly, until the mixture begins to thicken. Add this mixture to the soup pot and cook for 5 more minutes. Stir in heavy cream or half & half. Serve warm. Notes *You could use the Harvest Wild Rice Blend from Costco, Lundberg Wild Rice, or you could even use a Rice-a-Roni package of Wild Rice for $1! By Lauren Allen



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