Chicken noodle soup is known for healing colds, but eating it all winter might grow boring. Add cream to chicken soup and substitute noodles with wild rice for a unique twist on a classic.
Ingredient
– ¾ cup wild rice– 2 tablespoons olive oil– 1 cup carrots, sliced– 1 cup celery, chopped– 1 cup white onion, diced– 2 cups mushrooms, sliced– 2 cloves garlic, minced– ½ teaspoon salt– ½ teaspoon black pepper– 4 cups chicken stock– 2 cups shredded cooked chicken– 3 tablespoons unsalted butter– ¼ cup flour– 1 cup heavy cream
Direction
Prepare the rice in accordance with the stipulations on the box.
1
Heat olive oil in a heavy pot or Dutch oven and sauté carrots, celery, onion, and mushrooms for 8–10 minutes until softened while the rice cooks.
2
Add garlic, salt, and pepper to the veggies and simmer for 2–3 minutes. Add stock and chicken and boil.
3
While the soup simmers, melt butter in another pan. Make a roux by whisking flour into melted butter, then add cream and stir continually until thickened.
4
When the soup is ready to be served, add the béchamel sauce and the rice that has been cooked.