Creamy Chicken And Wild Rice Soup

Name: Creamy Chicken and Wild Rice Soup (Elevated)
Total time: 2 h
Yield: 6
Cuisine: French
Ingredients: 2 lb Organic chicken breasts; 1 tsp Sea salt; 1/2 tsp White pepper; 3 tbsp Unsalted butter; 1.5 cups Finely diced shallots; 1 cup Finely diced leeks-white and light green parts only; 4 cloves Garlic-minced; 10 cups Homemade chicken stock; 1 cup Wild rice-rinsed; 1/4 cup Dry Madeira wine; 1/4 tsp Ground nutmeg; 1 cup Heavy cream; 1/4 cup Crème fraîche; 1 tbsp Black truffle oil; 1/2 tsp Freshly grated black truffle

⏱2h

👥6

🔥450 cal

Hard

🍽️French

A luxurious and deeply flavorful soup featuring slow-poached chicken, a rich velouté base, and a hint of black truffle for an unforgettable experience.

2 lb Organic chicken breasts

1 tsp Sea salt

1/2 tsp White pepper

3 tbsp Unsalted butter

1.5 cups Finely diced shallots

See all 15 ingredients ↓

(0 reviews)

⏱2h

👥6

🔥450 cal

Hard

🍽️French

A luxurious and deeply flavorful soup featuring slow-poached chicken, a rich velouté base, and a hint of black truffle for an unforgettable experience.

#Soup #Chicken #Wild Rice #Luxury #Truffle #Velouté

Instructions

Poach Chicken breasts in simmering chicken stock for 20-25 minutes, or until cooked through. Let cool in the stock, then shred the Chicken.
In a large pot or Dutch oven, melt Butter over medium heat. Add Finely diced shallots and Finely diced leeks and cook until softened and translucent, about 8-10 minutes.
Add Garlic-minced and cook for 1 minute more.
Add Wild rice-rinsed and toast for 2 minutes, stirring constantly.
Deglaze the pot with Dry Madeira wine, scraping up any browned bits from the bottom. Reduce until almost dry.
Pour in Homemade chicken stock and bring to a boil, then reduce heat and simmer for 45-50 minutes, or until Wild rice is tender.
Strain the soup through a fine-mesh sieve, reserving the stock and discarding the solids. Return the stock to the pot.
Whisk in Heavy cream and Crème fraîche. Heat through, but do not boil.
Stir in the shredded poached Chicken, Black truffle oil, and Freshly grated black truffle.
Season with Sea salt, White pepper, and Ground nutmeg to taste. Serve immediately.

Ingredients

2 lb 900 g Organic chicken breasts
1 tsp 5 mL Sea salt
1/2 tsp 2.5 mL White pepper
3 tbsp 45 mL Unsalted butter
1.5 cups 360 mL Finely diced shallots
1 cup 240 mL Finely diced leeks-white and light green parts only
4 cloves 20 mL Garlic-minced
10 cups 2.4 L Homemade chicken stock
1 cup 240 mL Wild rice-rinsed
1/4 cup 60 mL Dry Madeira wine
1/4 tsp 1.25 mL Ground nutmeg
1 cup 240 mL Heavy cream
1/4 cup 60 mL Crème fraîche
1 tbsp 15 mL Black truffle oil
1/2 tsp 2.5 mL Freshly grated black truffle

Equipment

Large pot or Dutch oven
Fine-mesh sieve
Whisk

Instructions

Poach Chicken breasts in simmering chicken stock for 20-25 minutes, or until cooked through. Let cool in the stock, then shred the Chicken.
In a large pot or Dutch oven, melt Butter over medium heat. Add Finely diced shallots and Finely diced leeks and cook until softened and translucent, about 8-10 minutes.
Add Garlic-minced and cook for 1 minute more.
Add Wild rice-rinsed and toast for 2 minutes, stirring constantly.
Deglaze the pot with Dry Madeira wine, scraping up any browned bits from the bottom. Reduce until almost dry.
Pour in Homemade chicken stock and bring to a boil, then reduce heat and simmer for 45-50 minutes, or until Wild rice is tender.
Strain the soup through a fine-mesh sieve, reserving the stock and discarding the solids. Return the stock to the pot.
Whisk in Heavy cream and Crème fraîche. Heat through, but do not boil.
Stir in the shredded poached Chicken, Black truffle oil, and Freshly grated black truffle.
Season with Sea salt, White pepper, and Ground nutmeg to taste. Serve immediately.

Nutrition per serving

Calories 450

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Creamy Chicken And Wild Rice Soup

Creamy Chicken And Wild Rice Soup

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