I love this time of year when the weather is cold and soup is hot! The other day I made the best soup! Chicken and Wild Rice using Young Living oils. The flavors blended beautifully. I have to say I even impressed myself. The real test came with my youngest. She is super picky, but loved it so much she went back for more! I coupled it with Pamela’s brand gluten free bread mix for a homemade bread. This is definitely a new staple in our home.
Here is the recipe. I promise you will love it!
Ingredients
1 1/2 cup cooked wild rice blend
2 cup chopped yellow onion
2 cup diced carrots (from 4 medium)
2 cup diced celery (from 5 stalks)
14 Tbsp butter, diced, divided
2 clove garlic, minced
2 lbs shredded chicken
9 cups chicken broth
2-3 drops each thyme, marjoram, sage and rosemary oil
Salt and ground black pepper, to taste
2 lbs chicken, shredded
1 cup flour
3 cups milk (I used Milkman Instant Powdered milk according to package directions)
1 cup heavy cream (I didn’t have heavy cream, so to make soup richer I added 3/4 cup of Milkman milk with 1/3 cup melted butter)
2 tsp lemon zest
Directions
Prepare rice according to directions listed on package.
Halfway through the rice cooking, in a separate large pot, melt 2 Tbsp butter over medium heat. Add onion, carrots and celery and saute until slightly tender, about 4 minutes, adding in garlic during last 30 seconds of sauteing. Add chicken broth, thyme, marjoram, sage, rosemary and season with salt and black pepper to taste. Increase heat to medium-high, add chicken and bring mixture to a boil. If chicken is uncooked, cover pot with lid and allow mixture to boil 12 – 15 minutes, or until chicken is cooked through (rotating chicken to opposite side once during cooking for thicker chicken pieces – if they don’t fully immerse in broth). Remove chicken and set aside on cutting board to cool 5 minutes then shred into small bite size pieces. If chicken is cooked then just shred it and add it and continue from here… Reduce heat to low and add cooked rice.
In a separate medium saucepan (I just rinsed and wiped out the rice pan), melt remaining 12 Tbsp butter over medium heat. Add flour and cook 1 1/2 minutes, whisking constantly. Then, while whisking vigorously, slowly pour milk into butter/flour mixture. Cook mixture, stirring constantly until it thickens. Add milk mixture to soup mixture in pot and cook about 5 minutes longer, or until soup is thickened (at this point, you can simmer the soup for a longer period of time if you want the rice to soften more, just cover with lid first and stir occasionally. You can also add more chicken broth if desired). Stir in heavy cream and lemon zest and serve warm.
Original recipe can be found here.
I did modify it and double it for my large family. I also boiled a whole chicken with onions, celery, carrots, rosemary and salt and pepper and then shredded the meat for the soup and continued boiling the bones for the broth. Yum!!!
Perfect meal for even the skeptics in your house. Enjoy!
~Peace and Love,
Cat
