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!
- 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
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!
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?