Cream of Chicken with Wild Rice Soup

Ingredients and Weight:

• Boneless, skinless chicken breasts: 1 pound
• Onion, chopped: 1 medium
• Celery, chopped: 1 stalk
• Carrots, chopped: 1 large
• Garlic cloves, minced: 2
• Butter: 2 tablespoons
• Flour: 2 tablespoons
• Chicken broth: 4 cups
• Milk: 2 cups
• Heavy cream: 1 cup
• Wild rice: 1 cup
• Salt and black pepper: To taste

Preparation Time:

15 minutes

Cooking Time:

45 minutes

Difficulty Level:

2 (Easy)

Preparation Method Steps:

1. Season the chicken breasts with salt and black pepper.
2. In a large saucepan or Dutch oven over medium heat, melt the butter.
3. Add the chicken breasts and cook until golden brown on all sides.
4. Remove the chicken from the pan and set aside.
5. Add the onion, celery, carrots, and garlic to the pan and sauté until softened.
6. Stir in the flour and cook for 1 minute.
7. Gradually whisk in the chicken broth and milk. Bring to a simmer.
8. Add the chicken breasts and simmer for 20-25 minutes, or until cooked through.
9. Remove the chicken breasts and shred them.
10. Add the wild rice to the soup and cook according to package directions.
11. Once the rice is cooked, stir in the heavy cream.
12. Season the soup with additional salt and pepper to taste.
13. Serve the soup hot, garnished with shredded chicken or fresh parsley.

Nutritional Information:

(Per serving, approximately 1 cup)

• Calories: 300
• Fat: 15g
• Cholesterol: 70mg
• Sodium: 600mg
• Carbohydrates: 30g
• Protein: 25g

Dish Characteristics:

• Creamy and comforting
• Rich and flavorful
• Hearty and satisfying
• Easy to prepare
• Suitable for a variety of occasions

User Comments:

• "This soup is absolutely delicious! I love the combination of creamy chicken and wild rice."
• "The soup was easy to make and perfect for a cold night. I highly recommend it."
• "I added some shredded cheddar cheese to my soup and it was even better. So good!"
• "I'm not a huge soup fan, but this one was actually really good. It's very flavorful."
• "The soup is perfect for a quick and easy meal. It's also very filling."

Special Precautions and Tips:

• If you don't have wild rice, you can substitute brown rice or white rice.
• To make a gluten-free version of the soup, use gluten-free flour.
• If you want a thinner soup, add more chicken broth or milk. If you want a thicker soup, add more flour.
• Let the soup cool slightly before blending it if you want a smoother texture.
• Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days.