Creamy Chicken and Corn Soup
(0 votes)
(0 votes)
Health Score:
79 / 100
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 1 hr 25 min.
Ready in
Ingredients
for
6
- Ingredients
- 1 Tbsp butter
- 1 Tbsp olive oil
- 1 medium onion (peeled and chopped)
- 3 ribs Celery (rinsed; trimmed and diced)
- 1 cup uncooked Wild rice
- 2 Tbsps all-purpose flour
- 3 cups chicken stock
- 1 bay leaf
- 2 cups milk
- 2 cups cooked, boneless, skinless Chicken breasts (chopped)
- 1 cup frozen Corn kernel
- 1 tsp fresh thyme (finely chopped)
- salt (to taste)
- White pepper (to taste)
- fresh parsley (to garnish)
Preparation steps
1.
Heat the butter and olive oil in a large Dutch oven over medium heat. Add the chopped onion and celery, saute for about 5 minutes, stirring frequently, until tender. Stir in flour until blended
2.
Add rice and stir to coat. Stir in flour until blended; gradually add chicken stock and bay leaf and bring to a boil. Reduce heat and gently simmer for 45 to 60 minutes, or until the rice is tender, stirring occasionally.
3.
Stir in milk, chicken, corn and thyme. Bring to a boil and cook until thick, about 5 to 8 minutes. Season to taste with salt and pepper. Ladle into serving bowls and garnish with fresh parsley. Serve.
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