A rich, comforting soup made with tender chicken, wild rice, and herbs in a creamy broth.

Scale

1 lb boneless skinless chicken breasts

2 Tbsp butter

1 onion, chopped

2 carrots, diced

2 celery stalks, chopped

2 cloves garlic, minced

6 cups chicken broth

3/4 cup wild rice blend

1 cup milk

1/2 cup heavy cream

1/4 cup flour

Herbs: thyme, rosemary, marjoram, sage

Salt, pepper, lemon zest

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1. Cook wild rice per package directions.

2. Sauté onion, carrots, celery, and garlic in butter.

3. Add broth, herbs, and chicken; simmer until chicken is cooked.

4. Shred chicken and return to pot.

5. Make roux with butter and flour; whisk in milk and cream.

6. Add roux and cooked rice to soup; simmer until thickened.

7. Season with salt, pepper, and lemon zest.

Cook rice separately to keep soup creamy.

Substitute coconut milk for dairy-free version.

Not ideal for freezing due to cream separation.