Creamy Wild Rice & Rosemary Soup

(from dennis.reb’s recipe box)

Categories: Soups

Ingredients

  • 1 tablespoon olive oil
  • 8 ounces boneless, skinless chicken breast
  • 1 medium yellow onion
  • 2 cloves minced garlic
  • 2 salks of celery
  • 1 large carrot
  • 1 large potato
  • 3 tablespoons of minced rosemary
  • 4 cups low sodium chicken broth
  • 1/2 cup wild rice
  • 2 tablespoons instant flour
  • 2 cups half and half
  • Salt and pepper to taste

Directions

  1. Cube chicken.

  2. Dice onion, celery, carrot, and potato.

  3. In a large sauce pan add olive oil.

  4. Heat to medium-high and add chicken.

  5. Sear until browned, about 4 or 5 minutes.

  6. Add onion, garlic, celery, carrot, and potato.

  7. Only cook until browned, about 3 or 4 minutes.

  8. Add, rosemary, chicken broth, and wild rice.

  9. Bring to a simmer then cover.

  10. Cook for 45 minutes or until rice is tender.

  11. Add instant flour, stir constantly for 3 minutes.

  12. Add half and half.

  13. Allow to heat through (AVOID BOILING – IT WILL CAUSE THE HALF AND HALF TO SEPERATE).

  14. Serve.

Email to a friend | Print this recipe | Back