This is like the mature version of chicken noodle soup. This is not a heavy creamy soup but you still feel full after a bowl. I hope you love it as much as I do!
Ingredients
-4 stalks of celery diced
-1 yellow onion diced
-2 shallots diced
-1/2 cup of carrots diced
-4 garlic cloves minced
-3 tablespoons butter
-1/4 cup EVOO
-2 chicken breasts
-3 32oz boxes chicken broth
-1/2 cup wild rice
-1 cup heavy whipping cream
-2 tablespoons fresh sage chopped
-1 tablespoon fresh oregano chopped
-Juice from 1 lemon
-Salt and pepper to taste
-Green onions to garnish
Instructions
-Dice your celery, onions, shallots, and carrots. Mince your garlic and set aside.
-Add your butter and EVOO to a large pot on medium heat. Then add your chopped veggies and garlic and then sauté for 5 minutes. Remove your veggies and set aside.
-Add the chopped chicken, salt, and pepper to the pot. Sauté the chicken until slightly browned. Do not fully cook the chicken!
-Add the veggies back into the pot with the now browned chicken. Now add the chicken broth and bring the soup to a boil. Turn the heat down and simmer the soup for 10 minutes.
-While the soup is simmering mince the sage and oregano. Cut the lemon in 1/2 and chop the green onion. We will use the green onion at the end to garnish the soup.
-After the soup has simmered for 10 minutes you can now add the sage, oregano, and the wild rice. Continue to simmer the soup for 10-15 more minutes. We are cooking out some of the water in the soup. DO NOT skip this step. When you eliminate the excess water you enhance the flavors of the soup! Don’t rob yourself of the flavor! 😉
-After the soup has reduced add the cream, juice from the lemon, and more salt and pepper. Be sure to add enough lemon and salt to the point where you can JUST pick up the flavors in the soup. If there is not enough lemon and salt then they are pointless. If there is too much they can overpower the soup. Add a little at a time and taste as you go. You will know when it’s right!
Now scoop that soup into and bowl. Add some green onions and enjoy!