Main
Creamy Chicken and Wild Rice Soup
1 h 10 minServes 6Nutri-Score C€€
C
1 h 10 min
1 h 10 minCreamy Chicken and Wild Rice Soup
what you need
Ingredients
wild rice (uncooked)Grains180 g
butterDairy56 g
white onion (diced small)Produce1 piece
celery stalks (diced small)Produce3 pieces
carrots (diced small)Produce3 pieces
garlic cloves (minced)Produce3 pieces
dried thymeSpices1 g
dried sageSpices1 g- dried rosemarySpices1 g
saltSpices6 g
black pepperSpices1 g
flourPantry40 g
chicken brothPantry1.4 litres
chicken breasts (raw)Meat450 g
heavy creamDairy240 ml
per serving
Nutrition
353kcal
- Carbs
- 29 g
- Proteins
- 20 g
- Fat
- 18 g
what you’ll use
Tools
Dutch oven
Saucepan
wooden spoon
step by step
Method
- Step 1
Cook the wild rice
- Prepare the wild rice according to the package directions.
- Drain and set aside.
- Step 2
Sauté the vegetables
- Heat a large Dutch oven over medium-high heat and melt the butter.
- Add the onion, celery and carrots and cook, stirring occasionally.
- Add the garlic and cook one more minute.
- Step 3
Add herbs and flour
- Stir in the thyme, sage, rosemary, salt and pepper.
- Stir in the flour and cook, stirring constantly.
- Step 4
Add broth and poach the chicken
- Slowly pour in the chicken broth, stirring after each addition to avoid flour clumps.
- Add the raw chicken breasts, cover with a lid and bring to a boil.
- Once boiling, cook until the chicken is cooked through.
- Step 5
Shred the chicken
- Remove the chicken from the pot and let it rest a few minutes, keeping the soup over very low heat.
- Shred the chicken with two forks.
- Step 6
Finish the soup
- Return the shredded chicken to the pot along with the cooked rice.
- Stir in the heavy cream and simmer over medium heat.
- Taste and adjust the seasoning.
most cooked first