Chicken Wild Rice Soup
Servings Prep Time
8bowls 15minutes
Cook Time
1hour
Servings Prep Time
8bowls 15minutes
Cook Time
1hour
Ingredients
  • 1cup Wild rice blenduncooked
  • 1cup yellow oniondiced
  • 1cup carrotsdiced
  • 1cup celerydiced
  • 7tbsp butterdivided
  • 2tbsp olive oil
  • 3cloves garlicminced
  • 5cups chicken brothlow sodium
  • 1tsp poultry seasoning
  • Salt and black pepperto taste
  • 1lb chicken breastboneless, skinless
  • 1/2cup flour
  • 1 1/2cup milk
  • 8oz mascarpone
  • 1tsp lemon zest
Instructions
  1. Prepare rice according to directions listed on the package
  2. While making the rice, cook chicken breasts using the following method: Preheat the oven to 350F. Heat 2 tbps olive oil in a dutch oven over medium-high heat. Season the chicken with salt and pepper and brown for 2-3 minutes on each side in the hot oil. Once chicken is browned on both sides, bake in pre-heated oven for 30-35 minutes.
  3. Once chicken is done baking, take out and place on a plate to rest.
  4. Melt 1 tablespoon of butter in the dutch oven that the chicken was cooked in. Add onion, carrots and celery and saute until slightly tender (about 3-4 minutes), then add garlic and poultry seasoning. Cook for 1 minute longer.
  5. Add chicken broth, salt and pepper. Bring to a boil, and then reduce heat to low. Simmer for 12-15 minutes while you dice the chicken into bite sized cubes.
  6. When mixture is done simmering, add chicken and cooked wild rice to pot.
  7. In a separate medium saucepan, melt remaining 6 tablespoons of butter over medium heat.
  8. Add flour to melted butter and cook for 2 minutes, whisking constantly.
  9. While still whisking, add milk to butter/flour mixture, and continue to whisk and cook until mixture thickens (about 1-2 minutes).
  10. Pour mixture into soup and cook until soup is thickened, about 5 minutes.
  11. Add lemon zest and mascarpone cheese and stir until cheese is melted. Check for seasonings and add more salt/pepper if needed.
Recipe Notes

*Cardinal Rule* If you are unable to find mascarpone cheese (it is similar in texture to cream chesse), you can always use 1/2 cup of heavy cream or half-and-half.

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