Creamy Chicken & Wild Rice Soup

Ingredients:

- 3/4 cup uncooked wild rice blend

- 1 cup yellow onion, chopped

- 1 cup carrots, diced

- 1 cup celery, diced

- 7 tbsp butter

- 1 garlic clove, minced

- 4 1/2 cups chicken broth

- 1 tbsp The Classic all purpose seasoning

- 1 lb boneless skinless chicken tenderloins

- 1 tsp Windy City bbq rub

- 1/2 cup all purpose flour

- 1 1/2 cups milk

- 1/2 cup heavy cream

- 1tsp lemon zest

 

Directions:

1. Season your boneless skinless chicken tenderloins with Windy City bbq rub. Grill until an internal temperature of 165F. Remove, cool, chop and set to the side.

2. Prepare wild rice according to the directions on the package. Set to the side.

3. In a large soup pot on medium heat, melt 1 tbsp butter and add onion. Let sweat for a few minutes. Then add celery, carrots, garlic, and The Classic seasoning. Saute.

4. Add chicken broth. Increase heat and bring to a boil. Then, cover and reduce heat to low.

5. In a separate small pot, melt 6 tbsp butter on medium heat. Add flour and whisk until mixture thickens. After 2 minutes, slowly pour in milk and heavy cream while whisking constantly. Cook until mixture thickens.

6. Add the milk mixture from step 5 into the soup pot along with the cooked chopped chicken and wild rice. Stir until combined and remove from heat.

7. Serve and enjoy!