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Lunds And Byerlys Chicken Wild Rice Soup Recipe

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Lunds & Byerlys Wild Rice with Ham Soup recipe If you’re looking for something warm and cozy to
Lunds & Byerlys Wild Rice with Ham Soup recipe If you’re looking for something warm and cozy to from www.pinterest.com

Description

Lunds and Byerlys Chicken Wild Rice Soup is a comforting and flavorful soup that is perfect for chilly days. This soup is made with tender chicken, nutty wild rice, and a creamy broth that is flavored with vegetables and herbs. It is a classic recipe that is loved by many and is perfect for a hearty lunch or dinner.

Prep Time

The prep time for this recipe is about 20 minutes.

Cook Time

The cook time for this recipe is about 1 hour and 30 minutes.

Ingredients

  • 1 cup wild rice
  • 4 cups chicken broth
  • 1 lb boneless, skinless chicken breasts
  • 1 onion, chopped
  • 2 celery stalks, chopped
  • 2 carrots, peeled and chopped
  • 2 garlic cloves, minced
  • 1 tsp dried thyme
  • 1/2 tsp dried rosemary
  • 1/2 tsp dried sage
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 cup heavy cream
  • 2 tbsp butter
  • 2 tbsp all-purpose flour

Equipment

  • Large pot
  • Measuring cups and spoons
  • Cutting board
  • Knife
  • Wooden spoon
  • Whisk

Method

  1. In a large pot, combine the wild rice and chicken broth. Bring to a boil, then reduce heat and simmer for 45 minutes, or until the rice is tender.
  2. Add the chicken breasts to the pot and simmer for an additional 20 minutes, or until the chicken is cooked through.
  3. Remove the chicken from the pot and shred it with a fork.
  4. Meanwhile, melt the butter in a separate pan over medium heat. Add the onion, celery, and carrots and sauté for 10 minutes, or until the vegetables are tender.
  5. Add the garlic, thyme, rosemary, sage, salt, and pepper to the pan and sauté for an additional 2 minutes, or until fragrant.
  6. Sprinkle the flour over the vegetables and stir to combine. Cook for 2 minutes, or until the flour is incorporated.
  7. Add the heavy cream to the pan and whisk to combine. Cook for 5 minutes, or until the mixture has thickened slightly.
  8. Add the shredded chicken, vegetable mixture, and cream mixture to the pot with the wild rice. Stir to combine.
  9. Simmer the soup for an additional 15 minutes, or until heated through.
  10. Serve hot and enjoy!

Notes

This soup can be stored in an airtight container in the refrigerator for up to 4 days. To reheat, simply heat the soup on the stove over medium heat until heated through.

Nutrition Info

This recipe makes 6 servings. Each serving contains approximately:
  • Calories: 442
  • Protein: 23g
  • Fat: 23g
  • Carbohydrates: 38g
  • Fiber: 3g

Recipe Tips

  • If you prefer a thicker soup, you can add additional flour to the vegetable mixture.
  • For a dairy-free version of this recipe, you can use coconut cream instead of heavy cream.
  • You can also add additional vegetables to this soup, such as mushrooms or green beans.
  • If you don't have wild rice, you can use brown rice or a rice blend instead.
  • This soup is perfect for meal prep and can be frozen for up to 3 months.

Enjoy this delicious and comforting Lunds and Byerlys Chicken Wild Rice Soup recipe!


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