Monday, January 5, 2015

Creamy Chicken & Wild Rice Soup

After the two major vacations we took in December, our wallets and our stomach's were begging us to please get back into a healthy routine. Red eye flights, meals in airports, and the winter cold running rampant in Arizona were all catching up to us last week, so I decided to make a quick homemade batch of soup to calm our aching tummies and warm us up. This makes about 4 servings, so invite some friends over, or reheat this again for another night of traditional comforting soup. 

Creamy Chicken & Wild Rice Soup

  • 1 tbsp. butter
  • 2 large carrots, chopped
  • 1/2 onion, chopped
  • 1 sprig thyme, stem removed
  • 1 sprig rosemary, stem removed and leaves chopped
  • 2/3 cup cooked wild rice
  • salt and pepper
  • 4 cups chicken broth
  • 1 large chicken breast, diced
  • 2/3 cup heavy cream

In a large soup pot heat the butter over medium-high heat. Toss in the carrots and onions and cook until softened, about 7 minutes. Add in the thyme, rosemary, and wild rice. Season with salt and pepper and stir to combine.

Pour in the chicken broth and bring to a low boil. Add in the chopped chicken breast and allow the chicken to cook in the broth; about 20 minutes. The chicken will be cooked through and extremely tender.

Pour in the cream, stir and cook, on a low boil, for another 10 minutes. Serve warm. Can keep in an airtight container in the fridge for up to 1 week or 3 months in the fridge.

*Tip: be sure to use butter, not olive oil like I did here, hence the oily pictures*

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