Creamy Chicken Wild Rice Soup Recipe
Comforting, creamy chicken wild rice soup. Made with white wine for extra flavor and a béchamel sauce for added creaminess.
Ingredients
- 1.5 cups uncooked wild rice blend
- 1 cup sweet onion, 1 medium chopped
- 4 medium carrots or 2 cups diced
- 5 ribs celery diced
- 3 garlic cloves minced
- 14 T butter divided
- 1/2 cup white wine
- 8-10 cups chicken broth low sodium
- 1/2 tsp each: thyme, rosemary, sage, marjoram
- salt and pepper to taste
- 2 lbs boneless skinless chicken breasts, halved
- 1 cup flour
- 3 cups milk
- 1 cup heavy cream
- 2 tsp lemon zest
Instructions
- Prepare rice according to package directions.
- Chop veggies. Melt 2 T butter over medium heat. Add onion, carrots, celery and sauté for about 5 minutes. Add garlic and sauté 1 more minute. Slowly pour in the wine to deglaze the pan while stirring. Simmer for a few minutes until wine has reduced by half.
- Add 8 cups chicken broth, all seasonings and the chicken breasts. Increase heat to medium-high and bring to a boil.
- Once boiling, cover and reduce heat to medium low. Simmer for about 15 minutes, or until the chicken is cooked through.
- Remove the chicken to a plate. Let cool for about 5 minutes and then shred.
- Cover soup and leave on low heat.
- In a separate pan melt 12 T of butter. Add flour and cook for about 2 more minutes whisking constantly over medium heat until a roux forms.
- Slowly pour in milk while whisking constantly. Next, slowly pour in the cream and whisk. Cook and stir constantly until the mixture has thickened.
- Add the milk mixture to the soup as well as the shredded chicken and cooked rice. Stir to combine and heat through. Add more broth if needed. Add lemon zest. Enjoy!