Directions
- 1Melt butter in a pot.
- 2Add chopped onions, carrots, and celery and sauté for about five minutes.
- 3Cook rice according to package directions.
- 4Add chicken broth to the vegetables.
- 5Add dried oregano, thyme, rosemary, and fennel.
- 6Season with salt and pepper.
- 7Sauté the garlic in a separate pan.
- 8Add two chicken breasts to the chicken broth mixture.
- 9Cook the chicken for about ten minutes until cooked.
- 10Make a roux with butter and flour in a separate pan, cook for at least two minutes.
- 11Slowly add milk and cream to the roux, stirring until creamy.
- 12Add the roux, wild rice, and shredded chicken to the soup.
- 13Top with lemon zest.
Ingredients
- 2 pieces butter
- 1 cup onions
- 1 cup carrots
- 1 cup celery
- 6 oz Ben's Original Long Grain & Wild Rice
- 4 cups chicken broth
- 1 tbsp dried oregano
- 1 tbsp dried thyme
- 1 tbsp dried rosemary
- 1 tbsp dried fennel
- 1 tbsp salt
- 1 tbsp pepper
- 2 cloves garlic
- 2 pieces chicken breasts
- 3 pieces butter
- 1 cup flour
- 1 cup milk
- 1 cup cream
- 1 piece lemon
Equipment
potcutting boardknifewooden spoonwhisksmall bowlgrater
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