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Sunday, October 12, 2014

Wild Rice and Chicken Soup

A friend of mine traveled to Minnesota this summer and brought back some yummy wild rice for me.  This recipe has been my favorite way to use it and as a plus its super easy to make.  We found it on

Wild Rice and Chicken Soup

 3/4 c uncooked wild rice blend - cook according to directions
1 c chopped yellow onion
1 c chopped carrots
1 c chopped celery
7 Tbsp butter
1 clove garlic minced
4 1/2 c chicken broth
1/4 tsp of each dried thyme, marjoram, sage and rosemary
salt and ground black pepper to taste
1 lb boneless, skinless chicken breasts
1/2 c flour
1 1/2 c milk
1/2 c cream
1 tsp lemon zest (yes you really do need this)

1. In a pot melt 1 Tbsp butter.  Saute the onions, carrots and celery until slightly tender, about 3 minutes.  Add in garlic and saute for 30 more seconds.
2. Add chicken broth and spices.  
3. Add chicken breasts and bring the mixture to a boil.
4. Cover the pot with a lid and allow mixture to gently boil 12-15 minutes until chicken is cooked through.  Reduce heat to low.
5. Take chicken out and cut into small pieces.  
6. Add chicken and rice to soup.
7. In a separate pot (just use the same pot the rice was cooked in) melt the remaining 6 Tbps butter over medium heat.  Add flour and cook 1 1/2 minutes, whisking constantly.  Then slowly pout the milk in and cook about 5 minutes till it start to thicken.  Add milk mixture to soup.
8. Stir in the cream and lemon zest and serve warm.