12-Year White balsamic · Herbs de Provence olive oil · Soups and Breads ·Mar 26, 2024

Creamy Chicken and Rice Soup

Name: Creamy Chicken and Rice Soup
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

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.

Creamy Chicken and Rice Soup