Creamy Chicken and Rice Soup
Creamy Chicken and Rice Soup
Soups and Breads
Ingredients
Ingredients
- 3 tablespoons Fustini's Herbs de Provence olive oil, divided
- 1 onion, chopped
- 2 large carrots, sliced into rounds
- 2 stalks of celery, thinly sliced
- 1 tablespoon fresh thyme leaves, plus more for garnish
- 3 garlic cloves, minced
- 1 lb. boneless skinless chicken breasts, cut into 1" pieces
- Kosher salt & freshly ground black pepper
- 3 tablespoons all-purpose flour
- 2 tablespoons Fustini's 12 Year White balsamic
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup wild rice
Directions
- In a large pot or Dutch oven, add olive oil. Add onion, carrots, and celery. Cook, stirring, until vegetables are tender and liquid has evaporated, 6 minutes. Add chicken and cook until golden, 10 minutes, then add thyme and garlic and stir until fragrant, 1 minute. Season generously with salt and pepper.
- Add flour and whisk until golden, 1 minute. Pour over balsamic, chicken broth and milk and season with salt and pepper. Add rice and bring to a simmer until rice is tender and chicken is cooked through.
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