Creamy Wild Rice Soup
Servings: 6
Equipment
- 1 Dutch oven or large pot
Ingredients
- 2 tbsp Extra virgin olive oil
- 1 onion finely chopped
- 2 Carrot (Chopped)
- 1 cup Fresh mushrooms (finely chopped)
- 1 1/2 lb Boneless skinless chicken breast (cubed)
- 1 1/2 tsp Pink himalayan salt
- 1 tsp Italian seasoning
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 2 tbsp Einkorn flour
- 1 cup Whole milk
- 64 oz Kettle and fire chicken broth
- 1 cup Wild rice (rinsed)
Instructions
- In a Dutch oven over medium heat sauté together the2 tbsp Extra virgin olive oil, 1 onion finely chopped, 2 Carrot chopped,1 cup Fresh mushrooms chopped and 1 1/2 lb Boneless skinless chicken breast cubed.
- Add in the seasonings- 1 1/2 tsp Pink himalayan salt,1 tsp Italian seasoning, 1 tsp Garlic powder, 1 tsp Onion powder.
- Once combined add in the 2 tbsp Einkorn flour until everything is coated.
- Add in the1 cup Whole milk and 64 oz Kettle and fire chicken broth.
- Let simmer 30 minutes on low.
- Rinse the 1 cup Wild rice and add in. Stirring frequently so the rice doesn't stick to the bottom. Cook 45 minute to an hour until the rice is done.
- Serve and enjoy!
Notes
- You can make this soup and freeze. To store, let the soup come to room temperature and place in a freezer safe container. We like using large ball jars.
- Freeze for up to 2 months.
- To that, place in the refrigerator the night before you are going to use.