Recipes By Kim: Creamy Chicken Wild Rice Soup

Ingredients:

3/4 cup uncooked wild rice blend

1 cup chopped yellow onion (1 small onion)

1 cup diced carrots (2 medium)

1 cup diced celery (3 ribs)

7 Tbsp butter, diced, divided

1 large garlic clove, minced (1 1/2 tsp)

4 1/2 cups low-sodium chicken broth

1/4 tsp of each of the following dried seasonings: thyme, marjoram, sage and rosemary (or 1 tsp fresh, minced of any)

Salt and ground black pepper, to taste

1 lb boneless skinless chicken breasts halves (I used frozen boneless/skinless tenders)

1/2 cup all-purpose flour

1 1/2 cups milk

1/2 cup heavy cream (or half and half - not shown in photo - woops fail!)

1 tsp lemon zest

In medium pot, prepare rice according to directions listed on package. Meanwhile, chop carrots, onion and celery.

Halfway through the rice cooking, in a large stock pot, melt 1 Tbsp butter over medium heat. Add onion, carrots and celery and saute 4 minutes, add garlic and saute 30 seconds longer.

Add chicken broth, thyme, marjoram, sage, rosemary and season with salt and black pepper to taste. Increase heat to medium-high, add chicken and bring mixture to a boil.

Cover stock pot with lid, reduce to medium-low heat and allow mixture to simmer until chicken is cooked through, about 12 - 16 minutes (rotating chicken to opposite side once during cooking for thicker chicken breasts - if they don't fully immerse in broth).

Remove chicken and set aside on cutting board to cool 5 minutes then shred into small bite size pieces.

Leave soup covered over warm heat.

Meanwhile in a separate medium saucepan, melt remaining 6 Tbsp butter over medium heat. Add flour and cook 1 1/2 minutes, whisking constantly.

It will get thick! Then while whisking vigorously, slowly pour milk into butter/flour mixture. Whisk in heavy cream. Cook mixture, stirring constantly until it thickens again. It takes some time but does eventually thicken - just keep stirring or you'll scorch the bottom portion!