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Creamy Chicken and Rice Soup
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Ingredients
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Step by step
Method
5 steps
- 1
Warm the oil in a large pot over medium heat. Add the onion, garlic, carrots, and celery with a pinch of salt. Cook 8–10 minutes, stirring now and then, until the onion is soft and the vegetables smell sweet.
- 2
Add the whole chicken breasts, bay leaf, oregano, thyme, pepper, wild rice, and water. Bring the pot to a boil, then lower the heat to a gentle simmer. Partially cover and cook about 45–60 minutes, until the rice is tender and the chicken reaches 165°F.
- 3
While the soup cooks, melt the butter in a small saucepan. Whisk in the flour and cook 2 minutes, until the mixture smells lightly nutty. Slowly whisk in the milk and simmer 3–5 minutes, until it coats a spoon.
- 4
Move the chicken to a plate and rest it 5 minutes. Shred it with two forks, then return it to the pot. Stir in the warm milk mixture and parsley over low heat; do not let the soup boil hard.
- 5
Taste for salt and pepper. If the soup is thicker than you like, add a splash of water or broth. Serve hot, with extra parsley on top.