Creamy Chicken & Wild Rice Soup
Directions
- 1Season 1 lb of thinly cut chicken breasts with Kinders the Blend seasoning.
- 2Fry the chicken breasts in about 2 tablespoons of avocado oil in a large pot until cooked through.
- 3Remove the cooked chicken from the pan and set aside.
- 4Add 1 tablespoon of butter to the pan.
- 5Add 1 diced onion, 3 sliced carrots, and 2 sliced stalks of celery to the pot.
- 6Season with salt and pepper and cook for about 10 minutes.
- 7Add 5-6 minced garlic cloves and cook for another minute.
- 8Stir in 3 tablespoons of butter.
- 9Stir in 3 tablespoons of flour.
- 10Cook down for about 3 minutes.
- 11Slowly add in 4 cups of chicken broth.
- 12Slowly add in 2 cups of heavy cream, about a cup at a time.
- 13Add in two 6.2 oz boxes of Ben's Original Long Grain & Wild Rice (fast cooking kind).
- 14Add the cut-up or shredded chicken to the pot and stir well.
- 15Bring the soup to a gentle boil.
- 16Put the lid on and reduce the heat to a simmer.
- 17Let it cook for about 20 minutes or until the rice is fully cooked, stirring occasionally.
Ingredients
- 1 lb thinly cut chicken breasts
- Kinders the Blend seasoning (or garlic powder, onion powder, salt, and pepper)
- 2 tablespoons avocado oil
- 1 tablespoon butter
- 1 diced onion
- 3 sliced carrots
- 2 sliced stalks of celery
- salt
- 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 & Wild Rice (Fast Cook)
Equipment
large pottongswooden spoonlid
Tips
- You can shred the cooked chicken if you prefer.
- Be sure to use the fast cooking kind of Ben's Original Long Grain & Wild Rice.
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