With flavor that belies its simple preparation, Chicken and Wild Rice Soup finds a sweet companion in Oatmeal Toffee Lace Cookies.
Chicken and Wild Rice Soup
Makes approximately 10 cups
Ingredients
- 2 tablespoons vegetable oil
- 1 pound boneless skinless chicken breasts
- 1 tablespoon kosher salt, divided
- 2 large carrots, peeled, cut in half lengthwise
- 2 tablespoons unsalted butter
- ÂĽ cup all-purpose flour
- 1 cup diced onion
- ½ cup diced celery
- 2 teaspoons chopped garlic
- 1 (16-ounce) container fresh baby portobello mushrooms, sliced â…›-inch thick
- 5 cups chicken broth
- 2 sprigs fresh thyme
- 1 cup wild rice, rinsed and drained
- 2 cups heavy whipping cream
- ÂĽ cup chopped fresh parsley
- â…› teaspoon crushed red pepper
- Garnish: chopped fresh parsley
Instructions
- In a Dutch oven, heat vegetable oil over medium heat. Season chicken breasts with 1½ teaspoons salt. Sear chicken until golden, about 5 minutes per side. Remove chicken and set aside.
- Meanwhile, cut carrots crosswise into ÂĽ-inch-thick half-moon slices.
- Add butter and melt. Add flour and cook, whisking frequently, for 2 minutes. Add onion, carrots, celery, and garlic; cook until vegetables begin to soften, about 5 minutes. Add mushrooms and stir to combine.
- Add chicken broth, thyme sprigs, and remaining 1½ teaspoons salt; bring to a boil. Add wild rice and return chicken to pan. Reduce to a simmer and cook until chicken and rice are tender, about 45 minutes.
- Remove thyme sprigs. Shred chicken breasts and return to pot. Add cream and cook until hot and thickened, 5 to 10 minutes. Stir in parsley and crushed red pepper. Garnish with parsley, if desired.
Notes
Pair with Oatmeal Toffee Lace Cookies for a wonderful treat.
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