Tis the season for soup and I couldn’t be happier and the creamier the better!
Here's a supremely filling, hearty soup. I serve this up on cold rainy days with a loaf of homemade bread or for a fun but delicious treat, in a semi hollowed-out sour bread bowl. Simply cut a center circle out with a bread knife, using your hands, pull the top off and scooped a little of the soft centerpieces out to create a bowl. Use the extra bread for dipping in your soup you can even eat the whole bread bowl if you are super hungry.
This soup is so warm and comforting I crave it because of the cream, or when I feel like I'm coming down with a cold. The creamy broth is soothing in ways chicken noodle soup just can’t. The freshness of making this soup from scratch rather than a can really make a huge difference in the flavor. The fresh carrot, onion, celery, and fresh herbs in the broth set this soup apart and awwwwwww boy is it delicious.
This is perfect for leftover rotisserie chicken or chicken you've pulled from the bone after making homemade chicken stock!
This recipe yields 8 servings
3/4 cup uncooked wild rice blend
1 cup chopped yellow onion (from about 1 small onion)
1 cup diced carrots (from 2 medium carrots
1 cup diced celery (from 2-3 stalks)
7 tbs butter, diced, divided
1 clove garlic, minced
4 1/2 cups low-sodium chicken broth
1/4 tsp dried thyme, marjoram, sage, and rosemary
salt and pepper, to taste
1 lb boneless skinless chicken breast
1/2 cup flour
1 1/2 cups milk
1/2 cup heavy cream