American 50 min

Creamy Chicken and Wild Rice Soup

Name: Creamy Chicken and Wild Rice Soup
Total time: 50 min
Yield: 2 servings
Cuisine: American
Ingredients: 2 lbs chicken breast; 1 cup wild rice blend; 3 carrots, diced; 3 stalks celery, diced; 1 large onion, diced; 4 cloves garlic, minced; 6 cups chicken broth; 1 cup heavy cream; 3 tablespoons butter; 3 tablespoons flour; 1 teaspoon dried thyme; 1 bay leaf; Salt and white pepper to taste; Fresh parsley for garnish

high-proteincomfort-foodgluten-freemeal-prep

Ingredientsfor 2

440

Cal

38g

Protein

36g

Carbs

16g

Fat

12 lbs chicken breast
21 cup wild rice blend
33 carrots, diced
43 stalks celery, diced
51 large onion, diced
64 cloves garlic, minced
76 cups chicken broth
81 cup heavy cream
93 tablespoons butter
103 tablespoons flour
111 teaspoon dried thyme
121 bay leaf
13Salt and white pepper to taste
14Fresh parsley for garnish

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Instructions

1
Combine chicken breasts, wild rice, carrots, celery, onion, garlic, chicken broth, thyme, and bay leaf in a large pot. Bring to a boil, then reduce to a simmer. Cook 35–40 minutes until the chicken is completely tender and the wild rice has opened and is cooked through.
2
Remove chicken and shred into large pieces. Remove bay leaf. In a separate small saucepan, melt butter over medium heat. Whisk in flour and cook 2 minutes to make a roux. Slowly whisk in heavy cream until smooth.
3
Pour the cream mixture into the soup and stir to combine. The roux will thicken the soup into a rich, creamy broth as it simmers. Add shredded chicken back to the pot.
4
Simmer 5–10 more minutes until thickened to your liking. Season generously with salt and white pepper. The wild rice should be chewy and nutty, floating in a velvety cream broth. Garnish with fresh parsley.