Creamy Chicken and Corn Soup

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Creamy Chicken and Corn Soup
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Health Score:
8,5 / 10
Difficulty:
easy
Difficulty
Preparation:
10 min.
Preparation
ready in 1 hr 25 min.
Ready in

Ingredients

for
6
Ingredients
1 Tbsp butter
1 Tbsp olive oil
1 medium onion (peeled and chopped)
3 ribs Celery (rinsed; trimmed and diced)
1 cup uncooked Wild rice
2 Tbsps all-purpose flour
3 cups chicken stock
1 bay leaf
2 cups milk
2 cups cooked, boneless, skinless Chicken breasts (chopped)
1 cup frozen Corn kernel
1 tsp fresh thyme (finely chopped)
salt (to taste)
White pepper (to taste)
fresh parsley (to garnish)
How healthy are the main ingredients?
Chicken breastolive oilthymeonionCelerysalt

Preparation steps

1.
Heat the butter and olive oil in a large Dutch oven over medium heat. Add the chopped onion and celery, saute for about 5 minutes, stirring frequently, until tender. Stir in flour until blended
2.
Add rice and stir to coat. Stir in flour until blended; gradually add chicken stock and bay leaf and bring to a boil. Reduce heat and gently simmer for 45 to 60 minutes, or until the rice is tender, stirring occasionally.
3.
Stir in milk, chicken, corn and thyme. Bring to a boil and cook until thick, about 5 to 8 minutes. Season to taste with salt and pepper. Ladle into serving bowls and garnish with fresh parsley. Serve.