Chicken and Wild Rice Soup
- 3/4 cup uncooked wild rice blend
- 1 cup chopped yellow onion
- 1 cup diced carrots
- 1 cup diced celery
- 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
- 1/4 tsp Johnny’s Seasoning Salt
- 1/4 tsp Johnny’s Seasoned Pepper
- 1 lb boneless skinless chicken breasts halves
- 1/2 cup flour
- 1 1/2 cups milk
- 1/2 cup heavy cream
- Prepare rice according to directions listed on package.
- Halfway through the rice cooking, in a separate large pot, melt 1 Tbsp butter over medium heat.
- Add onion, carrots and celery and sauté until slightly tender, about 4 minutes, adding in garlic during last 30 seconds of sautéing.
- Add chicken broth, thyme, marjoram, sage, rosemary and season with Johnny’s Seasoning Salt and Johnny’s Seasoned Pepper.
- Increase heat to medium-high, add chicken and bring mixture to a boil.
- Cover pot with lid and allow mixture to boil 12 – 15 minutes, or until chicken is cooked through (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.
- Reduce heat to low and add cooked rice. Add shredded chicken to soup.
- In a separate medium saucepan, melt remaining 6 Tbsp butter over medium heat.
- Add flour and cook 1 1/2 minutes, whisking constantly. Then, while whisking vigorously, slowly pour milk into butter/flour mixture.
- Cook mixture, stirring constantly until it thickens.
- Add milk mixture to soup mixture in pot and cook about 5 minutes longer, or until soup is thickened.
- Stir in heavy cream and serve warm.