Chicken & Wild Rice Soup
Our friend Chef Robert Lewis from The Happy Diabetic has a delicious soup that your family will love. It is lower in carbs which makes it a perfect meal for people with diabetes.
To serve 4:
- 2 TBSP Olive oil
- 1 Medium Onion diced
- 2 Celery Stalks chopped
- 2 Small Carrots chopped
- 3 Garlic Cloves crushed and minced
- 1/2 tsp Dried Thyme
- 1/2 tsp Rosemary
- 1/4 cup Chopped fresh Parsley
- 8 cups Chicken stock
- 2 Chicken Breast halves
- 1 cup Wild/Brown Rice blend
- 1 cup Milk
- 1/4 cup Cornstarch Ground pepper
- Drizzle the olive oil in a large soup pot over medium heat. Add the onion, celery, and carrots and season with pepper to taste. Cook the vegetables until they're nice and tender, about 10-15 minutes.
- Add the garlic and herbs and cook for 3 more minutes.
- Add the chicken broth and bring it to a boil.
- Add chicken breast halves and cook until they're no longer pink in the center, about 10 minutes.
- Remove the chicken and set aside to cool.
- Once they are cool enough to handle, dice the chicken into ¼ inch dices.
- Add wild/brown rice blend to the pot then place a lid on top.
- Turn the heat down to medium-low and simmer for 40-50 minutes or until the rice is tender.
- In a small bowl, whisk together the milk with cornstarch until smooth. Slowly drizzle the milk mixture into soup while stirring. It will thicken slightly.
- Add the chicken and simmer soup uncovered for 10 minutes.
- If the soup is not as thick as you'd like, you can mix ¼ cup milk and a tablespoon of cornstarch and add that to the soup slowly. If the soup is too thick, add a little chicken broth or milk to the soup.
That's it, let's eat! If the soup needs more flavor, season it with fresh ground black pepper.