Hi all– It’s Sunday afternoon soup day. Larry’s got the football game on and we’re nestled in at the coffee table. Outside it’s been raining all day, dripping through the maple trees out the window. Steaming soup. It’s rich and creamy, savory with tender chicken bits and the brightness of the rosemary– just right.
WILD RICE CHICKEN SOUP
1 cup wild rice blend*
1 pound boneless skinless chicken breasts
1 onion, chopped fine
2 carrots, peeled and chopped to bits
1/2 red bell pepper, cut to small bits
2 cloves garlic, minced
1/2 cup (8 tab.) butter, divided
4 1/2 cups chicken broth (3 14oz. cans)
1/4 tsp. each of dried basil, thyme and rosemary
salt & freshly ground pepper to taste
1/2 cup flour
2 cups whole milk
Slice the chicken breasts to flat filets and set aside.
Cook the rice according the to directions on the package. The mix I used took about 25 minutes to cook through and be tender.
Melt 2 tab. of the butter in a soup pot. Toss in the onion and carrot bits. Cook about 4 minutes until they are tender, then add in the garlic and red pepper.
To the soup pot add the chicken broth, basil, thyme and rosemary. Bring it to a simmer and then drop in the chicken filets and simmer for 15 minutes unitl the chicken is tender, cooked through.
While that is cooking, in another pan, melt the other 6 tab. of butter and then stir in the flour to make a paste. With the heat still on, slowly add in the milk, stirring all the while–until it is smooth and thick. Turn off the heat.
When the chicken is done cooking, removed it to a cutting board. Whisk the flour mixture into the soup pot until it’s smooth (no lumps!) to thicken the soup. Add in the rice and salt and pepper it until it tastes just right.
Shred the chicken with 2 forks into tidy little bite size pieces. Add it to the pot. Simmer just a minute or two until it’s all hot– and serve it up steaming into bowls. Enjoy!
*I love Lundberg Wild Blend Rice