Ingredients

The following ingredients have 6 Servings
  • 1 cup uncooked wild rice mix
  • 4 TBS butter
  • 1 cup chopped yellow onion ((1/2 large onion))
  • 1 cup diced carrots ((3 medium carrots))
  • 1 cup diced celery ((3 celery stalks))
  • 1 TBS minced garlic
  • 1/4 cup flour
  • 5 cups chicken broth
  • 1/2 tsp dried thyme
  • 1/2 tsp dried marjoram
  • 1/2 tsp dried rosemary
  • 1/2 tsp dried sage
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 3 large chicken breasts
  • 1 1/2 cups milk
  • 1/2 cup heavy cream

Instruction

  • Prepare rice according to package directions. 
  • While rice is cooking, in a large pot melt 4 TBS butter over medium heat. 
  • Add in onion, carrot, and celery. Cook about 4-5 minutes until the onions start to get clear and they all start to get tender. 
  • Add in minced garlic and cook for 1 minute. 
  • Add in flour and cook for 1-2 minutes to fully coat the vegetables.
  • Slowly add in the chicken broth.
  •  Add in thyme, marjoram, sage, rosemary, and salt and pepper. 
  • Increase heat to medium high and bring to a boil. 
  • Add chicken and cook for 12-15 minutes until chicken is cooked through.
  • Remove chicken breasts and set aside. 
  • Reduce heat to medium low and add in cooked rice. 
  • Shred chicken into bite sized pieces. 
  • Add chicken back to the soup.
  • Add milk into the pot and whisk into the soup. Cook for about 5 minutes.
  • Stir in heavy cream and cook until soup reaches a desired consistency.
  • Serve hot.