Ever since Jasmine moved out, four years ago, she has been loving cooking for herself and trying new recipes.
Last week she made this incredible Chicken and Wild Rice soup and gave me the leftovers, it was sooooo good that I asked for the recipe and made it this weekend. This is the perfect cold weather soup, it is hearty and delicious and so easy to make. Hope you enjoy it as much as we did.
Chicken and Wild Rice Soup
1 1/2 lbs boneless chicken thighs
1 cup uncooked wild rice blend
1 small yellow onion, diced
2 carrots, diced
2 celery stalks, diced
5 cloves garlic, minced
5 cups chicken broth
1 cup heavy whipping cream
1/2 cup grated Parmesan cheese
4 tbsp butter
1/4 cup all purpose flour
1 tsp garlic powder
1 tsp onion powder
1 tsp Italian seasoning
1/2 tsp smoked paprika
salt and black pepper to taste
In a pot, add a little bit of olive oil and then add the chicken thighs, cut into small cubes. Season with garlic powder, onion powder, smoked paprika, salt and pepper.
When chicken is cooked, remove and add in two tablespoons of butter. Add the onion, carrots, celery and cook for about 5 minutes, then add minced garlic and saute.
Pour in chicken broth, add wild rice and the Italian seasoning, and stir everything.
Add in the chicken, cover and then simmer for 35 to 50 minutes or until the rice is tender and chicken is fully cooked. Add more broth if needed.
In a separate saucepan, melt the remaining 2 tablespoons of butter. Whisk in the flour and cook for 1 minute. Slowly whisk in the heavy cream and about 1 cup of the hot broth from the soup.
Pour the roux into the soup, and add the Parmesan cheese, still until combined.
Simmer for another 3 to 5 minutes. Adjust seasonings to taste and enjoy!
