Favorite Meal of the Week: Creamy Chicken and Wild Rice Soup

February 6, 2016 Fall, Favorite Meals, Winter 0

Source: Blue Apron
Fav Meal done

My hubby tells me he is in the mood for soups. I am not a lover of soups but after some searching on Pinterest, I found two that looked interesting. One he requested, Chicken and Leek Soup and the other I luckily came upon, Creamy Chicken and Wild Rice Soup. Both are delicious!

Today, I’m sharing how I made the Creamy Chicken and Wild Rice Soup. I actually did not read the directions thoroughly prior to starting (didn’t we learn to do this in like 2nd grade?) so I nearly messed it up, but it still tastes fabulous! Thank goodness because there is a lot of prep work.

We started with all of the cutting. Both soups use the same veggies so I did both at the same time. Lots of carrots, onion, celery, and we added turnips. We used turnips in a recipe about a year ago and the hubby requests them in every recipe. Sometimes even when they do not make sense. In this one, they do! We found some really large turnips so I got him to dice up one of them and we added that whole thing in!

Ingredients are:creamy chicken ingredients

  • 3/4 cup uncooked wild rice blend*
  • 1 cup chopped yellow onion (from about 1 small onion)
  • 1 cup diced carrots (from 2 medium)
  • 1 cup diced celery (from 2 – 3 stalks)
  • 7 Tbsp butter, diced, divided
  • 1 clove garlic, minced
  • 4 1/2 cups low-sodium chicken broth (measured from 3 14.5 oz cans)
  • 1/4 tsp of each dried thyme, marjoram, sage and rosemary
  • Salt and ground black pepper, to taste
  • 1 lb boneless skinless chicken breasts halves
  • 1/2 cup flour
  • 1 1/2 cups milk
  • 1/2 cup heavy cream
  • 1 tsp lemon zest


creamy chicken soup

There was a lot of steam at this point! The veggies had been cooking for a while and we just added the chicken. Near the sides of the pot you can see the oily substance, which is butter. There are 7 tablespoons of butter in this! Sadly, only one of them was supposed to actually be used in the soup. The other 6 were for thickening the milk prior to adding to the soup. I cooked the veggies in SEVEN whole tablespoons of butter!! Instead of adding more butter, I decided that was enough for one meal and just slowly mixed the milk in until we got a nice, creamy consistency.

Fortunately, it tastes fan freaking tastic! I do not even like most soups and even I was excited about this one! Super yummy!

creamy chicken

Lemon zest and heavy cream are added at the very end. The lemon zest gives it a nice kick. I think since we are using this for the hubby’s lunches that we could have waited to add in the zest for each lunch. Oh well now!

This was actually a very easy meal. Just give yourself time for a lot of chopping and for the rice to cook since it has a longer cook time than white rice. The original recipe is from Cooking Classy, and you can see the original here.

What have you been cooking lately?


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