Joanna Gaines Chicken and Wild Rice Soup Recipe
Are you looking for a cozy meal? The Joanna Gaines Chicken and Wild Rice Soup Recipe is perfect. This warm soup brings comfort to your table quickly.
Equipment
- Large Dutch oven
- Chef Knife
- Cutting board
- Wooden spoon
- Soup ladle
Ingredients
- 2 Cups Wild Rice Mix Cooked
- 4 Tbsp Butter
- 1 Medium Yellow Onion Chopped
- 3 Medium Carrots Chopped
- 2 Stalks Celery Chopped
- 3 Cloves Garlic Minced
- 1/4 Cup All-purpose Flour
- 6 Cups Chicken Broth
- 2 Cups Shredded Chicken Cooked
- 1 Cup Heavy Cream
- 1 Tsp Salt
- 1/2 Tsp Black Pepper
Instructions
- Cook the wild rice mix in a small pot first. Follow the box instructions carefully. Set the cooked rice aside for later use.
- Place your large Dutch oven on the stove now. Turn the heat to medium. Melt the fresh butter completely.
- Add chopped onion, carrots, and celery to the pot. Cook them for five minutes. Stir until the vegetables become soft.
- Add the minced garlic to the tender vegetables now. Stir the mixture constantly. Cook for just one minute until fragrant.
- Sprinkle the all-purpose flour over the vegetables next. Stir well to coat them. Cook for one minute to remove raw taste.
- Pour the savory chicken broth into the pot slowly. Whisk constantly to prevent any flour lumps from forming.
- Bring the soup liquid to a boil now. Then lower the heat to low. Simmer gently for about ten minutes.
- Stir in the shredded chicken and cooked rice next. Let the ingredients heat through for five minutes.
- Pour the heavy cream into the soup pot slowly. Stir gently to combine the cream with the broth.
- Season with salt and black pepper to your taste. Remove the pot from the hot stove. Serve the warm soup immediately.
Notes
- Use leftover rotisserie chicken to save time.
- Rinse the wild rice before cooking it.
- Do not let the cream boil aggressively.
- Cut your vegetables into equal small sizes.
- Add fresh thyme for a woodsy aroma.