A creamy, delicious soup which features RiceSelect wild rice, carrots, butternut squash, celery, onion, spices, heavy cream, broth and chicken. This soup is extra yummy and filling by using RiceSelect wild rice - full of whole grains with a great nutty flavor. Feels like a warm hug on a cold day - so perfect for the chilly months ahead.
Course
Soup
Prep Time10minutes
Servings8servings
Ingredients
2carrotspeeled and sliced
2celery stalksdiced
1small oniondiced
1small butternut squashpeeled and cut into small chunks
2tablespoonsolive oil
2tablespoonsbutter
3-4garlic clovesfinely minced
2tablespoonsflour
2teaspoonsumami mushroom seasoning
1/2teaspoononion powder
Salt and pepper to tasteI used about 2 teaspoons salt
8cupbroth
1cupRiceSelect Royal Blend
4-5stalks fresh thyme**
2sage leaves
1bay leave
1cupheavy cream
2cupskale
Instructions
Heat olive oil in a large pot or dutch oven over medium-high heat. Add in carrots, celery, onion, and butternut squash. Season with salt and pepper. Cook for 6-8 minutes, or until veggies are slightly tender. Add in butter and garlic and cook util garlic is fragrant, about 1 minute.
Add in flour and seasonings so flour coats the vegetables and creates a roux, about 1-2 minutes.
Add in broth, rice, and herbs. Cook for 15-20 minutes or until rice is fully cooked. Remove herbs.
Add in heavy cream, cooked chopped chicken, and kale and cook until kale is slightly wilted and chicken warmed through.
Serve and enjoy!
Recipe Notes
**I like to tie my herbs together with baker’s twine so it’s easier to remove later.