Creamy Chicken and Wild Rice Soup Recipe
Serves 610 mins prep30 mins cook
Recipe for Lightened-Up Creamy Chicken Wild Rice Soup - My version of the classic creamy chicken and wild rice soup is thickened with whole milk instead of heavy cream. Made with store-bought rotisserie chicken and cooked wild rice, you can put this soup on the table of a Tuesday night. Ready in less than 45 minutes and freezes perfectly.
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What you need
Instructions
1 Heat olive oil in a heavy bottom pot over medium high heat. Add in the onion, carrots, and celery. Cook, stirring regularly, until softened, 8-10 minutes. 2 Stir in the garlic and cook for 30 seconds. Add in the thyme, salt and pepper. 3 Pour in the chicken stock and water. Put the lid on and bring it to a boil. 4 Place the flour into a medium bowl. Ladle a cup of hot liquid from the pot into the bowl. Add the milk into the bowl. Give it a whisk until no lumps left. Pour the mixture into the pot. 5 Add in the chicken and wild rice. Bring the soup to a boil, turn down the heat and let it simmer for 15 minutes. Give it a stir every 5 minutes or so. It should thicken as it cooks. If you want it to be thicker let it simmer until it is as thick as you want. 6 Stir in the lemon juice and fresh parsley. 7 Ladle into bowls, garnish with more parsley, and serve immediately.View original recipe