Ingredients
- 3/4 cup uncooked wild rice (I bought mine at bulk barn)
- 3 cups water
- 1 chopped yellow onion
- 1 cup diced carrots (from 2 medium)
- 7 Tbsp butter, diced, divided
- 1 clove garlic, minced
- 4 1/2 cups low-sodium chicken broth
- 1 cup white rice (I used leftovers)
- 1/2 tsp of each dried thyme, celery salt, rubbed sage, and rosemary
- Salt and ground black pepper, to taste
- 2 boneless skinless chicken breasts, cooked and diced
- 1/2 cup flour
- 1 1/2 cups milk
Directions
- Prepare rice according to directions listed on package. (This takes about an hour or more so you should do this way ahead of time or you'll be eating supper very late!)
- Melt 1 Tbsp butter over medium heat. Add onion and carrots and saute until slightly tender, about 4 minutes, adding in garlic during last 30 seconds of sauteing. Add chicken broth, thyme, celery salt, sage,and 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 and allow mixture to boil 12 - 15 minutes. Reduce heat to low and add cooked rice (white and wild).
- In a separate medium saucepan melt remaining butter over medium heat. Add flour and cook 1 1/2 minutes, whisking constantly. Then, while whisking vigorously, slowly pour milk into butter/flour mixture. Cook mixture, stirring constantly until it thickens. Add milk mixture to soup mixture in pot and cook about 5 minutes longer, or until soup is thickened (at this point, you can simmer the soup for a longer period of time if you want the rice to soften more, just cover with lid first and stir occasionally. You can also add what's left in the remaining can of chicken broth).
Original Recipe here:
