This Creamy Chicken and Wild Rice Soup is the definition of comfort food! Full of delicious, rich, earthy flavors and easy to make, it is filling and perfect for your next dinner recipe!
Ingredients
- 2tablespoons extra virgin olive oil
- 1pound chicken sliced thin
- 2cloves of garlic minced
- 1 punnetmushrooms , sliced
- 1tsp oregano
- 4TBSPs butter
- 4TBSPs flour
- 3cups chicken stock
- 2cups milk
- 2cups wild rice cooked, depending on how thick you want your soup
Method
- Place a large soup pot over medium heat and add the olive oil.
- Once you have heated up the olive oil, add the chicken, season with salt and pepper, and sauté the chicken until it is cooked on the outside (it doesn’t need to be cooked all the way through).
- Add the garlic, mushrooms, and oregano. Cook until the mushrooms are soft, about 5 to 7 minutes.
- Add the butter to the pan, and melt. Then whisk in the flour. Very slowly whisk in the chicken stock. When I start adding it, I add in about two tablespoons at a time, whisking it in to the flour butter mixture so it is fully combined before adding more.
- Slowly add in the milk. Then add in the rice and bring the whole pot to a boil before reducing to a simmer and cooking for 20 more minutes. Serve and enjoy!
Recipe from Wine and Glue.
