Creamy Chicken and Wild Rice Soup
The perfect soup on a chilly day!
Servings: 6
Ingredients
- 1 tsp. coconut oil
- 1/4 c. diced red onion
- 1/2 c. diced carrots
- 1/2 tsp. dried marjoram
- 2 T. all-purpose flour
- 1 (6 oz.) box long grain & wild rice blend with flavor packet
- 4 c. low sodium chicken broth
- 3 c water
- 3/4 c. heavy cream
- 1/4 c. milk
- 2 c. shredded cooked chicken breasts
- Salt and black pepper to taste
Instructions
- Melt coconut oil in a large pot over medium heat. Add diced onions and carrots; sauté until softened.
- Add marjoram, flour, and seasoning packet from the rice; stir to combine.
- Add rice, chicken broth, and water; bring to a boil. Cover, lower heat to a simmer, and cook for 15 minutes.
- Meanwhile, in a small saucepan, over low heat, warm heavy cream and milk. Stir warm milk mixture into the soup. Add shredded chicken. Cook for an additional 15-30 minutes or until the rice is tender.
- Season soup with salt and pepper before serving.
Speak Your Mind