Creamy Chicken Soup

This recipe is a bit more fussy than soups I prefer to make, but it is definitely worth the extra steps! Makes approximately 5 servings. Original recipe from Cooking Classy.

  • 3/4 C wild rice/brown rice blend
  • 1 onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 1/4 C butter
  • 1 garlic clove, minced
  • 5 C chicken broth
  • 1 Tbsp fresh rosemary
  • 1/4 tsp dried oregano
  • salt and pepper to taste
  • 2 boneless, skinless chicken breasts
  • 1/2 C flour
  • 1 1/2 C milk
  • 1/2 C cream

Prepare rice according to directions. Meanwhile, in a large pot, melt ~1 Tbsp of the butter, and saute the vegetables ~5 minutes, then add the garlic. Add the broth, seasonings, and chicken breasts and bring to a boil. Make sure the chicken is covered in liquid, and boil for ~15 minutes, until cooked through. Remove chicken and shred into bite-size pieces (two forks work perfectly). Return chicken to the pot, and add the cooked rice.

In a medium sized sauce pan, melt remaining butter, and whisk in flour. Slowly whisk in milk and bring to a simmer. Stir until mixture thickens. Add to soup and let simmer until the soup thickens. Stir in cream and serve with rye bread!

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