Ingredients
Units
Scale
- 3 tablespoons butter
- 4 medium carrots peeled and diced
- 4 celery stalks diced
- 1 small onion finely diced (to hide its existence from picky children)
- 1 pound boneless, skinless chicken breasts cut into bite-sized pieces
- 1/2 teaspoon kosher salt
- 1/2 teaspoon garlic powder
- freshly ground black pepper to taste
- 3 tablespoons flour
- 4 cups chicken broth
- 1 cup wild rice or wild/brown rice blend uncooked
- 2 cup milk
Instructions
- Melt butter in large stockpot over medium heat. Add diced carrots, celery, and onion. Stir to coat with butter, and allow to cook while cutting chicken.
- Add chicken, salt, garlic powder, and pepper. Stir fry 3-5 minutes until outside of chicken is mostly cooked. Sprinkle with flour and stir to coat.
- Slowly pour in chicken broth while stirring to keep mixture smooth. Bring to boil, and stir in rice.
- Reduce heat to medium-low, cover, and cook the recommended cooking time for your choice of rice (usually 30-40 minutes).
- Remove cover, and taste rice to be sure it is cooked completely (if not, continue cooking a few more minutes). When rice is done, stir in milk, and return heat to medium. Bring to a low boil, and simmer soup a few more minutes until heated through. Add additional salt and pepper to taste.
Notes
Adapted from allrecipes.com.
- Prep Time: 15
- Cook Time: 40
- Category: Main
- Cuisine: Soup