Creamy Wild rice and Chicken Soup

This creamy chicken soup has high calorie with protein and vegetable balanced with whole grain .

It has very nice nutrition with healthy ingredients bind together to make patients' re-gaining their energy.

 Small serving amount could be counted for the  elderly who are going through tough medical treatments.

For the children who need energy from their sickness, this soup is easy to digest with decent amount of protein , vegetable and and whole grains.


 This soup  could be kept in air tight container for 3 or 4 days in the fridge for later days breakfast or snack on the cold days.

Creamy Wild rice and Chicken Soup (  Serve 4 )

Ingredients

1 Lb.                 Chicken ( Boneless, Skinless)
1 cup                Wild rice and Brown rice blend
3 Tbsp              Butter
3 cloves            Garlics ( Fine chopped)
1/2 cup             Onion ( Chopped)
1/2 cup             Celery ( Chopped)
1/2 cup             Carrot ( Chopped)
2 leaves            Dried Bay Leaves
1 Tbsp.             Fresh Thyme leaves (  fine chopped ) ( 1/2 tbsp. if using with dried thyme)
4 cups /32 oz.    Chicken Broth
16 oz.               Heavy whipping cream ( May use Half and Half milk for Health concern)
3 Tbsp              Flour
2 Tbsp              White wine

Cooking Instructions

1.  ( For the rice) Cook the rice blend with 3 or 4 cups of water till soft and tender.


For the Soup

1.  Cut the chicken into small pieces as you like 1/4 inch cube will be nice size.

2.  Melt the butter in the 8 Qt. soup dutch oven or (any pot that fit 8 qt of water) on the stove with medium high heat.

3. Add the chopped Onion, Carrot an Celery into the pan and cook with medium heat till all onions are translucent.

4. Add fine chopped garlic and thyme into the pan stir for 3 minute.

5. Add the cut chicken pieces into the pan and cook for 5 to 10 minutes.

6. Add the White wine and stir with all ingredients for 5 minutes.

7. Add the  flour into the pan , stir gently to the bottom of the pan to cook through the flour and mix it well. Keep on stirring to blend in all the ingredients together.

8. Then pour all the cooked rice, Chicken Broth into the soup pot ,add bay leaves cover and simmer for 30 minutes.

10. Finally, add the cream ( or ) milk into the pan, cover with the lid and let it simmer for 15 more minutes. Add salt and pepper to your taste.

11. Garnish with fine chopped parsley on top and enjoy this creamy soup together with toasted french baguette.

( Note: Every soup will be taste better next day after cooking because of its flavor releases evenly )
May also use half and half milk instead of using heavy whipping cream.