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I’ve definitely lost count by now of how many soup recipes I’ve posted this winter. When it’s winter I’m obsessed. I get cold so easy and there is nothing that can warm you quite like a comforting and hearty bowl of warm, homemade soup.
This soup is a new flavor to me. I’ve never made a wild rice soup so I figured it was about time. I chose to go with the creamy version because we all know a little cream makes nearly everything better, right? My husband said this soup was his new favorite soup! I love how the flavors are lightly similar to a creamy chicken noodle soup yet they are so unique. The wild rice blend offers something that pasta doesn’t. It has a light natural sweetness to it that pairs so well with the faint sweetness of the cream. I also love the texture the wild rice offers, it gives it a little bite rather than sinking your teeth into a mushy bowl of soup. You’ll love the bright flavor the lemon zest adds, it just gives this soup the added hint of flavor it needs. Besides, lemon and chicken just go together, right? So, how could I resist adding it?
- 3/4 cup uncooked wild rice blend
- 1 cup chopped yellow onion (from about 1 small onion)
- 1 cup diced carrots (from 2 medium)
- 1 cup diced celery (from 2 - 3 stalks)
- 7 Tbsp butter, diced, divided
- 1 clove garlic, minced
- 4 1/2 cups low-sodium chicken broth (measured from 3 14.5 oz cans)
- 1/4 tsp of each dried thyme, marjoram, sage and rosemary
- Salt and ground black pepper, to taste
- 1 lb boneless skinless chicken breasts halves
- 1/2 cup flour
- 1 1/2 cups milk
- 1/2 cup heavy cream
- 1 tsp lemon zest