Creamy Chicken Soup

 

Ingredients

3/4 cup uncooked wild rice blend

1 cup chopped yellow onion 

1 cup diced carrots 

1 cup diced celery 

7 Tbsp butter, diced

1 large garlic clove

4 1/2 cups low-sodium 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 halves

1/2 cup all-purpose flour

1 1/2 cups milk

1/2 cup heavy cream

1 tsp lemon zest

Instructions

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 4 

minutes, add garlic and saute 30 seconds longer.

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 mixture to a boil.

Cover pot with lid, reduce to medium-low heat and allow mixture to

 simmer until chicken is cooked through, about 12 - 16 minutes.

Remove chicken and set aside on cutting board to cool 5 minutes 

then shred into small bite size pieces. Leave soup covered over warm 

heat.

Meanwhile in a separate medium saucepan, melt remaining 6 Tbsp

 butter over medium heat. Add flour and cook 1 1/2 minutes, whisking

 constantly.

Then while whisking vigorously, slowly pour milk into butter/flour 

mixture. Whisk in heavy cream. Cook mixture, stirring constantly until 

it thickens.

Add milk mixture to soup mixture in pot along with shredded chicken,

 cooked rice, and lemon zest. Stir well and remove from heat.

Let soup cool slightly and serve.