Creamy Chicken and Wild Rice Soup
Ingredients
- 3/4 cup Wild Blend Rice
- 1 ea. Small Onion
- 1 cup Carrots, chopped
- 1 cup Celery, Chopped
- 3 TBSP Butter
- 2 cloves Garlic
- 8 Cups Chicken Stock
- 1 pkg Poultry Blend Fresh Herbs rosemary, sage, thyme
- 1 Lb. Chicken Breast
- 1.5 Cups Milk, Whole
- 1 Cup Heavy Cream
- 2 TBSP Cornstarch
Instructions
- In a large pot, melt 3 Tbsp butter over medium heat. Add onion, carrots and celery and saute 4 minutes, add garlic and saute 30 seconds longer.
- ย Increase heat to medium-high, add chicken and chopped herb mixture. Add chicken broth, season with salt and black pepper to taste. Bring mixture to a simmer.
- Cover pot with lid, reduce to medium-low heat and allow mixture to simmer until chicken is cooked through, about 15 minutes.
- Remove chicken and set aside on cutting board to cool 5 minutes then shred into small bite size pieces.
- Add Wild Rice Blend to soup and cook until tender. Approximately 15 minutes.
- Once Rice is cooked, Add back in chicken. Lower heat to a simmer and slowly pour in Milk and Cream.
- In a small bowl, mix together 2 TBSP Cornstarch and 4 TBSP water, creating a slurry.
- Add Slurry into soup mixture, stirring constantly until soup thickens slightly.
- Remove from heat and let cool slightly before serving.
- Bone Apple Teeth!
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