I tried a similar soup at a restaurant and decided to recreate it at home. I use low sodium chicken broth and skim milk. I don't add additional salt, so you might want to taste and add it as necessary to meet your preferences. If you use plain wild rice (the box usually comes with seasonings), you'll probably need to add some additional seasonings. I also like to use leftover wild rice in here and adjust the other proportions according to the amount I have on hand.
- 1 (6 ounce) box long grain and wild rice blend
- 1 (14 ounce) can chicken broth
- 4 chicken tenderloins
- 2 tablespoons cornstarch
- pepper, to taste
- 3 tablespoons butter
- 1⁄4 cup onion
- 3 tablespoons flour
- 1 cup milk
- 1⁄2 cup carrot, chopped
- 1⁄2 cup celery, chopped
- 1⁄2 cup mushroom, sliced
- 1⁄2 teaspoon rosemary
- 1⁄2 teaspoon sage
- Prepare rice according to package directions. The box I use usually runs about 25 minutes, so I usually give it a 10 minute head start and then start working on the rest.
- In another pan, bring the chicken broth to a boil.
- Cut the chicken into pieces and coat with the corn starch and pepper. Put chicken into the boiling broth and reduce heat to medium.
- Add carrots, celery, and mushrooms to the broth mixture and let cook until tender.
- Meanwhile, in a small pan, melt butter over medium heat.
- Add onions and saute until soft.
- Stir in flour, coating onions and absorbing the butter.
- Stir milk into flour mixture, and let simmer, stirring occasionally, until thickened.
- When rice is done, add to the broth mixture and stir in rosemary and sage.
- Stir the flour mixture into the broth mixture and heat through, stirring until thickened throughout.