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Creamy Chicken and Wild Rice Soup

Creamy Chicken and Wild Rice Soup

  • Total Time: 1 hour
  • Diet: Halal

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 1 cup wild rice blend (not instant)
  • 1 medium yellow onion, diced
  • 3 large carrots, peeled and sliced into rounds
  • 3 stalks celery, diced
  • 4 cloves garlic, minced
  • 6 cups halal chicken broth
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt (adjust to taste)
  • 4 tablespoons butter
  • 1/4 cup all-purpose flour
  • 2 cups half-and-half or heavy cream
  • 2 cups fresh spinach (optional, for extra greens)

Instructions

  1. Place a large pot or Dutch oven over medium heat. Add a tablespoon of oil or a small pat of butter.
  2. Add the diced onion, carrots, and celery. Cook for about 5 to 7 minutes until the onions are translucent and the vegetables start to soften.
  3. Stir in the minced garlic, thyme, and rosemary. Cook for 1 minute until you smell the wonderful aroma.
  4. Pour in the chicken broth and add the raw chicken pieces and the wild rice.
  5. Bring the mixture to a boil, then turn the heat down to low. Cover the pot with a lid.
  6. Simmer for 45 to 50 minutes, or until the wild rice is tender and some grains have “popped” open.
  7. In a separate small saucepan, melt the 4 tablespoons of butter over medium heat. Whisk in the flour and cook for 1-2 minutes to create a golden paste.
  8. Slowly whisk the half-and-half into the flour mixture until smooth and thickened.
  9. Pour this creamy mixture into the large soup pot. Stir well to combine.
  10. If using spinach, stir it in now and let it wilt for 2 minutes. Taste the soup and add salt or pepper if needed. Serve hot.
  • Cook Time: 60 minutes

Find it online: https://www.smilefood.net/creamy-chicken-and-wild-rice-soup-2/