
Chicken and Wild Rice Soup
SERVES 6 TO 8
2 tablespoons butter
1 onion, finely chopped
2 medium carrots, diced
2 stalks celery, diced
6 cloves garlic, minced
8 ounces baby bella mushrooms, diced
1/4 cup all-purpose flour
6 cups chicken broth
4 boneless, skinless chicken breasts, about 1 pound
1 teaspoon salt, plus more to taste
1/2 teaspoon pepper, plus more to taste
1 cup uncooked wild rice blend, rinsed and drained*
1 tablespoon rosemary, finely chopped
2 bay leaves
1 cup whole milk or half-and-half
Celery tops or leaves for garnish
Heat butter in a large Dutch oven over medium-high heat. Add onion, and sauté for 4 to 5 minutes, stirring occasionally. Add carrots, celery, garlic, and mushrooms, and sauté for 3 more minutes. Add in the flour, and stir continuously for 1 more minute.
Gradually pour in chicken broth, stirring to incorporate with the flour without any lumps. Add the chicken breasts and next 5 ingredients. Let the soup reach a simmer; reduce heat to medium-low, cover, and cook for 40 to 45 minutes until rice is tender. (Stir occasionally so that what is on the bottom of the pot does not scorch.)
Remove chicken breasts, shred the meat with two forks, and return to the pot. Add milk or half-and-half, stirring to combine. Remove the bay leaves, and season with additional salt and pepper. Garnish with celery tops or leaves before serving.
*Note: If you are unable to find a wild rice blend, substitute a (6.2-ounce) box of Ben’s Original Long Grain & Wild Rice, and reduce the cooking time to 20 to 25 minutes.