Creamy Chicken & Wild Rice Soup
Directions
- 1Season 1 lb of thinly cut chicken breasts with Kinder's The Blend seasoning or use garlic powder, onion powder and salt and pepper.
- 2In a large pot, heat about 2 tablespoons of oil over medium heat and cook the chicken until thoroughly cooked.
- 3Remove and chop it up or shred it and set it aside.
- 4Add 1 tbsp of butter to the pan along with 1 diced onion, 3 sliced carrots and 2 sliced stalks of celery.
- 5Season with salt and pepper and cook for 10 minutes.
- 6Add 5-6 minced garlic cloves and cook for another minute.
- 7Stir in 3 tablespoons of butter and 3 tablespoons of flour.
- 8Cook for about 3 minutes.
- 9Slowly add in 4 cups of chicken broth and 2 cups of heavy cream.
- 10Add in 2 boxes of fast cooking Ben’s Original long grain and wild rice.
- 11Add in your cut up chicken or shred it if you like.
- 12Bring to a gentle boil, put the lid on and reduce the heat to a simmer.
- 13Let it cook for about 20 minutes or until the rice is fully cooked, stirring occasionally.
- 14Salt to taste if needed.
Ingredients
- 1 lb thinly cut chicken breasts
- 1 package Kinder's The Blend seasoning
- 2 tablespoons avocado oil
- 1 tablespoon butter
- 1 cup chopped onions
- 2 stalks celery
- 2 cups sliced carrots
- 1 salt
- 1 pepper
- 5 minced garlic cloves
- 3 tablespoons butter
- 3 tablespoons flour
- 4 cups chicken broth
- 2 cups heavy cream
- 2 boxes Ben's Original Long Grain and Wild Rice (fast cooking)
Equipment
large pottongswooden spoon
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