From the kitchen of Kaila Tauchen, AJCA Assistant Director of Communications
Course Soup
Keyword Chicken, Soup
Prep Time 20 minutesminutes
Cook Time 20 minutesminutes
Servings 8
Ingredients
2cupsWild ricecooked
1Small yellow onionchopped
2Medium carrotsdiced
2Ribs of celerydiced
6tbspbutterdivided
1cloveGarlic
4.5cupsLow-sodium chicken brothapproximately 3 - 14.5 oz. - cans
¼tspDried thyme
¼tspDried sage
¼tspDried rosemary
Salt and black pepper to taste
1.5lbsBoneless chicken breastshalved
½cupAll-purpose flour
1.5cupsMilk
½cupHeavy whipping creamor half & half
Instructions
Prepare rice according to package instructions.
Melt 1 tbsp butter in a large soup pot over medium heat.
Add onion, carrots and celery and saute until slightly tender. Add the garlic and saute for another 30 seconds.
Stir the chicken broth, thyme, sage, rosemary and season with salt and pepper to taste.
Add chicken and bring mixture to a boil. Cover the pot with a lid and allow mixture to boil for 10-12 minutes, or until chicken is cooked through, stirring occasionally to check on it.
Remove chicken to a cutting board and allow it to rest for about 5 minutes before chopping it into pieces. (My family likes larger pieces, a quick tip is using your Kitchen Aid mixer to shred it faster!)
In a separate medium saucepan, melt remaining 5 tbsp of butter over medium heat. Add flour and whisk constantly for 1-2 minutes.
Slowly add the milk, whisking vigorously, and cook, stirring constantly, until the mixture thickens. Remove from heat and stir in cream.
Pour roux mixture into the soup pot and stir until smooth. Cook for a few more minutes. Taste broth and add additional seasonings, if needed.
Reduce the heat to low and return chicken and add cooked rice to the soup. Serve warm.