Sopa de frango com arroz selvagem

Ingredientes

• 400 grams Chicken
• 1 cup Wild rice blend
• 2 tablespoon Oil
• 1/2 Onion, chopped
• 1 tablespoon Garlic, minced
• 2 stalks Celery
• 2 Carrots
• 6-7 cups Chicken Stock
• 1 Bay leaf
• 1 teaspoon Italian Seasoning
• 1 cup Heavy Cream
• salt and pepper to taste
• 2 tablespoon Butter
• 2 tablspoon Flour
• 1 cup Chicken Stock

Modo de preparo

1. 1

   --- Cooking Chicken ---

2. 2

   If using cooked chicken breast, this section. Season chicken breast with salt and pepper.

3. 3

   Heat oil in a dutch oven and cook seasoned chicken breast for 4-5 minutes on each side. Keep it covered for 10 minutes. When the chicken is easy to handle, chop the chicken breast.

4. 4

   --- Instruction for Soup ---

5. 5

   Wash wild rice under a running tap, until the water runs clean. Drain in a colander.

6. 6

   In the same dutch oven used for cooking chicken, heat the rest of the oil. Add chopped onion, celery, and carrot. Saute for 2-3 minutes until everything has softened. Stir in the garlic and saute for another minute.

7. 7

   Add 6 cups chicken stock, rice, salt, pepper, Italian seasoning, and bay leaf to the dutch oven. Give everything a good stir. Cover and let the rice cook.

8. 8

   Stir the soup every 10 minutes to prevent it from sticking to the bottom. at the end of 35 minutes, check the rice doneness by pressing in between 2 fingers. If you still feel the hard grain at the center, let it cook for another 10 minutes. If the mixture is too thick, add leftover stock to it.

9. 9

   --- Making roux ---

10. 10

    While the rice is about to be cooked through, heat butter in another pan. Add flour and cook for a minute until the raw smell is gone.

11. 11

    Slowly add chicken stock and whisk it well to avoid any lump.

12. 12

    --- Finale stage of cooking soup ---

13. 13

    When the rice is completely cooked reduce heat. Add chopped chicken, roux, and heavy cream to the pot. Stir well. Let everything simmer for 5 minutes.

14. 14

    Serve warm with fresh parsley on top.