Yield: 5
Mark Phillips
@chefsoutherntemp
00:15
Prep
00:45
Cook
01:00
Total Time
Ingredients & Directions
Directions
Soup
3/4 cup
uncooked wild rice blend
1 cup
yellow onion, chopped
1 cup
carrots, diced
1 cup
celery, diced
7 tablespoons
butter, diced, divided
1 large
clove garlic, minced
4 1/2 cups
low sodium chicken broth
1/4 teaspoon
dried thyme
1/4 teaspoon
dried marjoram
1/4 teaspoon
dried sage
1/4 teaspoon
dried rosemary, crushed
salt & black pepper, to taste
1 lb
1/2 cup
all-purpose flour
1 1/2 cups
milk
1/2 cup
heavy cream
1 teaspoon
lemon zest
- Prepare rice according to directions listed on package.
- Halfway through the rice cooking, in a separate large pot, melt 1 tablespoon butter over medium heat. Add onion, carrots and celery and 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 medium-high, add chicken and bring mixture to a boil.
- Cover pot with lid, reduce to medium-low heat and allow mixture to simmer until chicken is cooked through, about 12 - 16 minutes, or until the internal temperature of the chicken reaches 165°F (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 for 5 minutes then shred into small bite size pieces. Leave soup covered over warm or low heat.
- Meanwhile in a separate medium saucepan, melt the remaining 6 tablespoons 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. Whisk in heavy cream. Cook mixture, stirring constantly until it thickens.
- Add milk 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.
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Chicken & Wild Rice Soup
Mark Phillips
@chefsoutherntemp
Yield: 5
00:15
Prep
00:45
Cook
01:00 Total Time
Ingredients
Directions
Soup
3/4 cup
uncooked wild rice blend
1 cup
yellow onion, chopped
1 cup
carrots, diced
1 cup
celery, diced
7 tablespoons
butter, diced, divided
1 large
clove garlic, minced
4 1/2 cups
low sodium chicken broth
1/4 teaspoon
dried thyme
1/4 teaspoon
dried marjoram
1/4 teaspoon
dried sage
1/4 teaspoon
dried rosemary, crushed
salt & black pepper, to taste
1 lb
1/2 cup
all-purpose flour
1 1/2 cups
milk
1/2 cup
heavy cream
1 teaspoon
lemon zest
- Prepare rice according to directions listed on package.
- Halfway through the rice cooking, in a separate large pot, melt 1 tablespoon butter over medium heat. Add onion, carrots and celery and 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 medium-high, add chicken and bring mixture to a boil.
- Cover pot with lid, reduce to medium-low heat and allow mixture to simmer until chicken is cooked through, about 12 - 16 minutes, or until the internal temperature of the chicken reaches 165°F (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 for 5 minutes then shred into small bite size pieces. Leave soup covered over warm or low heat.
- Meanwhile in a separate medium saucepan, melt the remaining 6 tablespoons 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. Whisk in heavy cream. Cook mixture, stirring constantly until it thickens.
- Add milk 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.
