Creamy Chicken And Wild Rice Soup

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Prep the vegetables: dice 4 stalks of celery, 2 medium carrots, and 1 medium onion; press 2 cloves of garlic; remove leaves from 5 sprigs of thyme.

Cut 2 large chicken breasts from a roast chicken into bite-size pieces, totaling about 4 cups of chicken meat.

Heat a pot on medium heat and add 4 tablespoons of butter until melted.

Add diced vegetables, garlic, and thyme leaves; stir and sauté for about 5 minutes until softened.

Add a little salt and pepper while sautéing the vegetables.

Add 1/4 cup of all-purpose flour to the pot and stir to make a roux, cooking it on medium-low heat to eliminate raw flour taste.

Gradually add 8 cups of chicken stock, stirring continuously to prevent lumps.

Increase heat to medium-high to bring the mixture to a simmer.

Add 1 cup of wild rice to the pot once simmering, then reduce heat to low to maintain a simmer for about 45 minutes.

After 30 minutes, add the chicken to the pot and stir to incorporate, cooking for an additional 10-15 minutes until rice is tender.

Add 1 cup of heavy cream to the pot, stirring slowly to incorporate and thicken the soup.

Taste for seasoning and adjust with salt and pepper as needed.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens