Description
A rich, velvety chicken soup featuring nutty wild rice and a creamy base. Perfect for cold weather and family gatherings.
Ingredients
Scale
- 1/2 cup unsalted butter
- 1 cup all-purpose flour
- 1 onion, diced
- 3 carrots, sliced
- 3 stalks celery, sliced
- 3 cloves garlic, minced
- 8 cups chicken stock
- 1 cup wild rice, uncooked
- 1.5 lbs chicken breast, cubed
- 1 cup heavy cream
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Melt butter in a large pot over medium heat.
- Add diced onion, carrots, and celery; sauté until softened (about 8 minutes).
- Stir in minced garlic and cook for 1 minute until fragrant.
- Sprinkle in flour and stir for 2 minutes to create a roux.
- Slowly whisk in chicken stock until smooth.
- Add uncooked wild rice and cubed chicken.
- Simmer, covered, for 40-50 minutes until rice is tender.
- Stir in heavy cream and simmer for another 5 minutes on low heat.
- Season with salt and pepper, and garnish with fresh parsley.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: American