Ingredients
- 3/4-1 C dry wild rice (can do half wild rice and 1/2 brown rice or a blend), then cooked according to package
- Onion, carrots, celery (1 C each or to taste), garlic (1 large clove or to taste)
- 7 T Butter
- 2 C (or more if you like it very soupy) chicken broth (could also sub some white wine)
- 1/4 t each, dried or 1 t fresh, Thyme, marjoram, sage and rosemary (I used 1 t. herbs de Provence blend)
- Salt and pepper, to taste
- Chicken breasts (I used 3 small ones, about 1 lb)
- 2 T cornstarch, 2 T gluten free 1-1 flour blend (is a sub for 1/2 C regular flour)
- 1 C Half and half (can also add 1 cup milk if you want it soupier)
- 1 t lemon zest (optional)
Instructions
- While the rice is cooking, in a separate pot, melt 1 Tbsp butter over medium heat. Add onion, carrots and celery and sauté 4 minutes, add garlic and sauté 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 (rotating chicken to opposite side once during cooking for thicker chicken breasts - if they don't fully immerse in broth).
- 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.
- If rice is finished, add it to the soup and use that pot or another saucepan to melt remaining 6 Tbsp butter over medium heat. Add flour/cornstarch and cook 1-2 minutes, whisking constantly.
- Then while whisking vigorously, slowly add half & half. 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 with bread or crackers.
No comments:
Post a Comment