Creamy Chicken Wild Rice Soup

Creamy Chicken Wild Rice Soup

Creamy Chicken Wild Rice Soup

Ingredients:
½ cup uncooked wild rice
½ cup uncooked basmati rice
1-½ lb. chicken breast
1 cup onion, diced
1 cup carrot, diced
¾ cup celery, diced
5 cloves garlic, minced
2 bay leaves (depending on strength)
6 cups low sodium chicken broth
2 cups water
1 tbsp. Italian seasoning
1-½ tsp. Black pepper
2 tsp. salt
5 tbsp. butter
½ cup all purpose flour
2 cups milk

Into a pressure cooker pour rinsed rice, chopped onion, carrots, celery, crushed garlic, and seasoning. Pour in broth and water and mix everything. Close and let cook for about 40 minutes. After cooking take the meat and bay leaves out. Cut the meat into pieces.
Add the chicken back to the pressure cooker and continue cooking vegetables through. Melt butter in a small saucepan.
Prepare the roux.
Add the flour and cook for one minute. Whisk the mixture slowly while adding the milk, whisking to remove all lumps and until sauce has thickened and become creamy.
Add the bechamel sauce to the slow cooker, stirring to combine. Adjust seasoning with salt and pepper. Let sit 5 minutes, soup will thicken as it stands.

Enjoy! Reny