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Lunch recipe · from the recipe book

Creamy Chicken, Wild-Style Rice and Vegetable Soup

A velvety, thyme-scented soup of tender chicken, carrot, celery and onion with chewy brown rice in a lightly thickened milk broth.

Creamy Chicken, Wild-Style Rice and Vegetable Soup

Ingredients

  • 1 lb500 gChicken thighs, boneless skinlesscut into 3/4-inch pieces
  • ⅔ cup120 gLong-grain brown rice, dryrinsed
  • 3 medium180 gCarrotsdiced
  • 3 stalks120 gCelerydiced
  • 1½ medium160 gYellow oniondiced
  • 3 cloves9 gGarlicminced
  • 2¾ cups sliced200 gWhite mushroomssliced
  • 2 tbsp28 gUnsalted butter
  • ¼ cup30 gAll-purpose flour
  • 4½ cups1,100 gLow-sodium chicken broth
  • 1½ cups (350 ml)360 gMilk, 2%
  • 2 tsp2 gDried thyme
  • ¾ tsp4 gSalt
  • ½ tsp1 gBlack pepper
  • ¼ cup chopped15 gFresh parsleychopped

Steps

  1. Dice the onion, carrot and celery, mince the garlic, slice the mushrooms and cut the chicken thighs into pieces before you start.
  2. Melt the butter in a Dutch oven over medium heat. Add the onion, carrot and celery and cook 6 minutes until softened.
  3. Add the mushrooms and garlic and cook 4 minutes until the mushrooms release their liquid.
  4. Sprinkle the flour over the vegetables and stir for 1 minute to cook the raw taste out.
  5. Slowly whisk in the chicken broth, then add the rinsed brown rice, the thyme, half the salt and the black pepper. Bring to a boil, cover and simmer 30 minutes.
  6. Stir in the chicken and simmer, covered, 12 to 15 minutes until the rice is tender and the chicken reaches 165°F (74°C).
  7. Reduce the heat to low and stir in the milk; warm 3 minutes without boiling until creamy.
  8. Season with the remaining half of the salt, ladle into bowls and top with the parsley.

Contains: Milk, Gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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