Creamy Chicken and Wild Rice Soup Recipe

Prepare rice according to directions listed on package.

Halfway through the rice cooking, in a separate large pot, melt 1 Tbsp butter over medium heat. Add onion, carrots, and celery and saute until slightly tender, about 4 minutes, adding in garlic during the last 30 seconds of sauteing.

Add chicken broth, thyme, marjoram, sage, rosemary, and season with salt and black pepper to taste. Increase heat to medium-high, add chicken and bring the mixture to a boil.

Cover the pot with a lid and allow the mixture to boil for 12 to15 minutes, or until chicken is cooked through (rotating chicken to the opposite side once during cooking for thicker chicken breasts – if they don’t fully immerse in broth).

Remove chicken and set aside on cutting board to cool for 5 minutes then shred into small bite-size pieces. Meanwhile, reduce heat to low and add cooked rice. Add shredded chicken to soup.

In a separate medium saucepan (I just rinsed and wiped out the rice pan), melt the remaining butter over medium heat. Add flour and cook for 1 1/2 minutes, whisking constantly.

Then, while whisking vigorously, slowly pour milk into butter/flour mixture. Cook mixture, stirring constantly until it thickens.

Add the milk mixture to the soup mixture in the pot and cook for about 5 minutes longer, or until the soup is thickened (at this point, you can simmer the soup for a longer period of time if you want the rice to soften more, just cover with lid first and stir occasionally.

You can also add what’s left in the remaining can of chicken broth. Stir in heavy cream and lemon zest and serve warm.