Yield: 6 servings
Ingredients:
Prepare rice: Wash one cup of wild rice thoroughly. Place the wild rice in a heavy saucepan with 4 cups of salted water. Bring to boil. Simmer covered for about 45 minutes or until tender but not mushy. (Remember wild rice may have different preparation times - light colored wild rice can cook in as little as 20 minutes. Dark wild rice could take 60 - 70 minutes.) Uncover. Fluff with a table fork. Simmer for an additional 5 minutes. Drain excess liquid, if any. Halfway through the rice cooking, in a separate large pot, melt 2 tbsp butter over medium heat. Add onion, carrots, celery, and mushrooms (if using) then sauté 4 minutes, add garlic and sauté 30 seconds longer.
Add chicken broth, thyme, marjoram, sage, rosemary, and season with salt and black pepper to taste. Increase heat to med-high, add chicken and bring mixture to a boil. Cover pot with lid, reduce to med-low and allow mixture to simmer until chicken is cooked through, about 12 - 16 minutes (rotating chicken to opposite side once during cooking for thicker chicken breasts - if they don't fully immerse in broth). Remove chicken and set aside on cutting board to cool 5 minutes then shred into small bite size pieces. Leave soup covered over warm heat. (Sometimes I will leave the meat out of this step and smoke the meat. Then add it at the end)
Meanwhile in a separate medium saucepan, melt remaining 6 tbsp butter over medium heat. Add flour and cook 1½ minutes, whisking constantly. Then while whisking vigorously, slowly pour cream into butter/flour mixture. Cook mixture, stirring constantly until it thickens.
Add cream mixture to soup mixture in pot along with shredded chicken, cooked rice, and lemon zest. Stir well and remove from heat. Let soup cool slightly and serve.
Modified https://www.cookingclassy.com/creamy-chicken-wild-rice-soup/
Ingredients:
- 1 cup uncooked wild rice https://mooselakewildrice.com/
- 1¼ cup yellow onion, chopped (approx. 1 small onion)
- 1¼ cup carrots, diced (approx. 2 medium)
- 1¼ cup celery, diced (approx. 3 ribs)
- 8oz Cremini Mushrooms, sliced (optional)
- 10 tablespoons butter, diced, divided
- 2 large garlic cloves, minced (1½ tsp)
- 5½ cups homemade chicken broth
- ½ teaspoon of each dried thyme, marjoram, sage and rosemary (or 1½ tsp fresh, minced, of any)
- Salt and ground black pepper, to taste
- 2-3 lb boneless skinless chicken breasts halves or turkey
- ¾-1 cup all-purpose flour
- 2½ cups heavy cream
- 1-1½ teaspoon lemon zest
Prepare rice: Wash one cup of wild rice thoroughly. Place the wild rice in a heavy saucepan with 4 cups of salted water. Bring to boil. Simmer covered for about 45 minutes or until tender but not mushy. (Remember wild rice may have different preparation times - light colored wild rice can cook in as little as 20 minutes. Dark wild rice could take 60 - 70 minutes.) Uncover. Fluff with a table fork. Simmer for an additional 5 minutes. Drain excess liquid, if any. Halfway through the rice cooking, in a separate large pot, melt 2 tbsp butter over medium heat. Add onion, carrots, celery, and mushrooms (if using) then sauté 4 minutes, add garlic and sauté 30 seconds longer.
Add chicken broth, thyme, marjoram, sage, rosemary, and season with salt and black pepper to taste. Increase heat to med-high, add chicken and bring mixture to a boil. Cover pot with lid, reduce to med-low and allow mixture to simmer until chicken is cooked through, about 12 - 16 minutes (rotating chicken to opposite side once during cooking for thicker chicken breasts - if they don't fully immerse in broth). Remove chicken and set aside on cutting board to cool 5 minutes then shred into small bite size pieces. Leave soup covered over warm heat. (Sometimes I will leave the meat out of this step and smoke the meat. Then add it at the end)
Meanwhile in a separate medium saucepan, melt remaining 6 tbsp butter over medium heat. Add flour and cook 1½ minutes, whisking constantly. Then while whisking vigorously, slowly pour cream into butter/flour mixture. Cook mixture, stirring constantly until it thickens.
Add cream mixture to soup mixture in pot along with shredded chicken, cooked rice, and lemon zest. Stir well and remove from heat. Let soup cool slightly and serve.
Modified https://www.cookingclassy.com/creamy-chicken-wild-rice-soup/
