Creamy Chicken And Wild Rice Soup
50min to prepare serves 6-8
6 ounces wild rice
1 cup carrot, diced
1 cup celery, diced
1 cup onion, diced
1/2 cup all-purpose flour
12 tablespoons butter
1/2 tablespoon ground black pepper
1 1/2 pounds boneless chicken breast, cubed
6 cups chicken broth
1 lemon (optional)
2 tablespoons salt-free seasoning blend
2 cups light cream
1 tablespoon garlic, minced
1/4 tablespoon dried thyme
1/4 tablespoon marjoram
1/4 tablespoon sage
1/4 tablespoon rosemary
Mix black pepper with flour in a small bowl. Set aside.
Combine cubed, cooked chicken breast with chicken broth in a large pot. Once the broth starts to boil, stir in the wild rice, minced garlic, thyme, marjoram, sage and rosemary. Cover pot and remove from heat.
Melt 12 tablespoons butter in a large saucepan. Add celery, carrots and onions and sauté 5 minutes.
Add salt-free seasoning blend to the vegetables and cook for another 5 minutes, or until vegetables soften.
Create a roux by slowly stirring in the black pepper and flour mixture into the melted butter and vegetables. Cook, stirring constantly, for another 2-3 minutes.
Gradually whisk cream into the roux. Cook for 5 minutes, allowing the mixture to thicken.
Stir cream mixture into the pot containing the rice, chicken and chicken broth. Add lemon zest to mixture, if using.
Cook for 20 minutes over medium heat until rice is completely cooked and chicken is heated through.