Creamy Chicken and Wild Rice Soup
, Serves 5
A creamy chicken soup with wild rice, vegetables and herbs, thickened with a butter-flour roux and brightened with lemon zest.
| 140 g uncooked wild rice blend | Cook rice per package | Stir all together with zest, serve | ||||
| 1 tbsp butter (for sautéing the vegetables) | Melt butter, sauté vegetables 4 min | Add garlic, sauté 30 sec | Add broth, herbs, salt & pepper | Add chicken, boil, simmer 12-16 min | Remove chicken, cool 5 min, shred | |
| 150 g chopped yellow onion (1 small) | ||||||
| 130 g diced carrots (2 medium) | ||||||
| 100 g diced celery (3 ribs) | ||||||
| 1 large garlic clove, minced (1 1/2 tsp) | ||||||
| 1.07 L low-sodium chicken broth | ||||||
| 1/4 tsp each dried thyme, marjoram, sage & rosemary (or 1 tsp fresh, minced) | ||||||
| salt & ground black pepper, to taste | ||||||
| 450 g boneless skinless chicken breasts | ||||||
| 85 g butter, diced (for the roux) | Melt butter, whisk in flour 1 1/2 min | Whisk in milk & cream, thicken | ||||
| 65 g all-purpose flour | ||||||
| 355 ml milk | ||||||
| 120 ml heavy cream | ||||||
| 1 tsp lemon zest |
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