Creamy Chicken and Wild Rice Soup

Ingredients

• 150 gwild rice
• 600 gboneless skinless chicken breast
• 200 gwhite or cremini mushrooms
• 1medium onion
• 2medium carrots
• 2stalks celery
• 1500 mllow-sodium chicken broth
• 290 ml2% milk
• 3¾ tbspall-purpose flour
• 1 tspdried thyme
• 3 tspbutter
• ½ tspsalt
• ½ tspblack pepper

Method

1. Rinse the wild rice in a sieve under cold running water.

2. Put the wild rice, broth and whole chicken breasts in a large pot. Bring to a boil over high heat, then simmer over low heat, partly covered.

   5 min timer

3. After 20 minutes, lift out the chicken and check it reaches 74°C (165°F) inside. Shred it and set aside. Keep simmering the rice for another 20 minutes, until it splits open and is tender.

   40 min timer

4. Meanwhile, dice the onion, carrots and celery and slice the mushrooms.

5. Melt the butter in a large skillet over medium heat and cook the vegetables for about 6 minutes until soft. Sprinkle over the flour and stir for 1 minute, then slowly whisk in the milk and cook, whisking, until thick, about 2 minutes.

   8 min timer

6. Stir the creamy vegetables into the soup with the chicken, thyme, salt and pepper and simmer gently over low heat for 5 minutes. Do not boil hard after adding the milk.

   5 min timer

7. Serve hot. The rice keeps absorbing liquid, so add broth or water when reheating.

Storing and reheating

Keeps 4 days.