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Creamy Chicken Wild Rice Soup - THICK AND HEARTY

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chicken wild rice soup, chicken wild rice soup recipe, chicken and wild rice soup, chicken and wild rice soup recipe Thick and hearty Creamy Chicken Wild Rice Soup is like a big food hug! This soup tastes like it came from a restaurant, yet is easy to make at home with everyday ingredients. This Chicken and Wild Rice Soup recipe reheats beautifully and makes for easy, cozy lunches all week long. FULL RECIPE HERE 👉🏼 https://iowagirleats.com/chicken-wild... Creamy Chicken Wild Rice Soup Serves 8 INGREDIENTS: 1 Tablespoon extra virgin olive oil 2 medium carrots, finely chopped, ~1 cup 2 ribs celery, finely chopped 1 shallot or small yellow onion, chopped salt and pepper 3 cloves garlic, pressed or minced 1 teaspoon poultry seasoning 1/2 teaspoon dried thyme 6 cups chicken stock or broth, plus more for reheating 1 lb chicken breasts, ~2 chicken breasts, sliced in half 1 cup wild blend rice, see notes 1/2 cup butter 1/2 cup gluten free flour blend, see notes, or or AP flour if not GF 2 cups milk, any kind DIRECTIONS: 1. Heat the extra virgin olive oil in a Dutch oven or large soup pot over medium heat then add the carrots, celery, and shallots or onions. Season with salt and pepper then saute until the vegetables are tender, 8-10 minutes. Tip: place a lid on top of the pot with a splash of stock or water to speed up the softening process if desired. Add the garlic, poultry seasoning, and dried thyme then saute until very fragrant, 1-2 minutes. 2. Add the chicken stock or broth to the pot then turn the heat to high, place a lid on top, and bring to a boil. Once boiling, add the chicken breast halves then place the lid back on top. Turn the heat down to low then simmer until the chicken breasts are cooked through, 10-12 minutes. Transfer the cooked chicken breasts to a cutting board then, once cool enough to handle, chop or shred. Place the chicken inside a bowl or storage container then refrigerate until you're ready to add it back into the soup. 3. Meanwhile add the rice to the pot then stir to combine. Place a lid on top then simmer until the rice is al dente, 20-30 minutes depending on the brand, stirring occasionally. 4. When the rice has 10 minutes or so left to simmer, melt the butter in a small saucepan over medium heat. Sprinkle in the flour then cook while whisking for 1 minute. Slowly drizzle in the milk while whisking to create a smooth sauce then switch to a spatula and cook while stirring until the mixture is thick and creamy, 1-2 minutes. Remove the pan from the heat then place a lid on top and set aside. 5. Once the rice is al dente, slowly stream in the butter/flour/milk mixture while whisking the soup constantly. Add the shredded/chopped chicken then cook for 5 more minutes, stirring frequently, or until the soup has thickened and the rice is tender. Taste then add more salt and pepper if necessary. Remove the pot from the heat then let it sit for 5-10 minutes to thicken slightly before scooping into bowls then serving. NOTES: - Be sure you are using a wild-brown rice BLEND versus all brown rice or all wild rice. I recommend Rice Select Royal Blend or Lundberg Wild Blend Rice. - Use the gluten free flour blend you typically have on hand for baking, such as Bob’s Red Mill Gluten Free 1-to-1 Baking Flour, vs a single flour like almond flour or coconut flour. - Feel free to use rotisserie chicken or Baked Chicken Breasts in this recipe. You’ll need 2-1/2 — 3 cups chopped cooked chicken. - Have extra chicken stock or broth on hand for reheating if necessary. FOLLOW ME! 👍🏼 Instagram: https://www.instagram.com/iowagirleats/ Facebook: https://www.facebook.com/IowaGirlEats... Pinterest: https://www.pinterest.com/iowagirleats/ TikTok: https://www.tiktok.com/@iowagirleats

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