Prep 20 mins
Cook 35 mins
Inspired by a dish from a restaurant. If you use plain wild rice (the box usually comes with seasonings), you'll probably need to add some additional seasonings.
- 170.09 g box long grain and wild rice blend
- 396.89 g can chicken broth
- 4 chicken tenderloins
- 29.58 ml cornstarch
- pepper, to taste
- 44.37 ml butter
- 59.14 ml onion
- 44.37 ml flour
- 236.59 ml milk
- 118.29 ml carrot, chopped
- 118.29 ml celery, chopped
- 118.29 ml mushroom, sliced
- 2.46 ml rosemary
- 2.46 ml 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.
This was delicious. It is definitely restaurant quality. I put onion in food processor since I have picky eaters. (All steps can be done in one pot except for cooking the rice). In a big soup pot I then sauteed chicken (no cornstarch) and when almost done I added all the rest of the veggies (I added red bell pepper, squash, and asparagus) with minced garlic and red pepper flakes. When veggies were just starting to get soft I added oat flour to thicken. Then added milk and chicken broth and seasoned with salt added rice in at the end. The rosemary and sage in this are so good. I cannot wait to try it tomorrow if there is any left. Very easy recipe, sophisticated taste, and a great way to get rid of veggies in the fridge. Thank you for sharing this it is going in the recipe rotation.
Delicious and extremely hearty! I was tempted to add more broth, but it worked fine without it. (I prefer thicker soups). I made one change. I used already cooked leftover chicken breast meat, and added at the end with the cooked rice, bringing it up to heat. Loved the sage and rosemary ( I used fresh). Thanks for a great bowl of soup on what turned out to be a really nasty day for May!
This is definitely a make again recipe! I did need to add more broth, or it would have been a casserole instead of a soup! :) I really loved this, can't recommend it enough. Thanks for sharing!