Creamy Chicken & Wild Rice Soup with Rhodes Rolls
When the weather turns gray and chilly, nothing beats a steaming bowl of creamy chicken and wild rice soup. It’s cozy, hearty, and full of nourishing flavor — tender chicken, earthy wild rice, and a silky broth infused with herbs and cream. Pair it with warm, golden Rhodes Bake-N-Serve rolls fresh from the oven, and you’ve got the ultimate comfort meal to brighten any dreary day.
Ingredients
For the Soup:
2 tablespoons butter
1 tablespoon olive oil
1 small onion, diced
2 carrots, diced
2 celery stalks, diced
2 cloves garlic, minced
1 teaspoon dried thyme
1 bay leaf
1 cup wild rice blend, rinsed
6 cups chicken broth
2 cups cooked chicken, shredded (rotisserie works great)
1 cup milk
½ cup heavy cream
2 tablespoons flour
Salt and pepper, to taste
Fresh parsley, for garnish
8 Rhodes Bake-N-Serve dinner rolls (baked according to package directions)
Instructions
1
Sauté the Aromatics:
In a large pot or Dutch oven, melt butter with olive oil over medium heat. Add onion, carrots, and celery; cook until softened, about 5 minutes. Stir in garlic, thyme, and bay leaf.
2
Simmer the Rice and Chicken
: Add wild rice and chicken broth. Bring to a boil, then reduce heat to low. Cover and simmer for 40–45 minutes, until the rice is tender.
3
Whisk flour into the milk until smooth. Stir into the soup along with the cream and shredded chicken. Simmer another 10–15 minutes, stirring often, until thickened and creamy.
4
Season with salt and pepper to taste. Remove bay leaf, garnish with fresh parsley, and serve hot alongside warm Rhodes rolls with butter and jam.
Tags:
#ChickenSoup#ComfortFood#CozyEats#EasyDinnerIdeas#RainyDayCooking#RhodesBakeNServe#WildRiceSoupChefBryanCookingwithchefbryanhomecooking
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