Ingredients
Scale
- 2 pounds chicken breast
- 5 tbsp butter
- 1 large onion, finely diced
- 4 carrots, sliced into quarters
- 4 sticks of celery, diced
- ½ cup all purpose flour
- 6 cups chicken stock
- 2 cans cooked wild rice
- 2 cups heavy whipping cream
- 1 tbsp fresh thyme
- 1 tbsp fresh rosemary
- 1 tbsp dried parsley
- 2 tbsp SPG blend
Garnish
- Slivered almonds
- Fresh parsley, finely cut up
Instructions
- Season chicken breasts with SPG then smoke them at 250°F for 45 minutes until they reach an internal temp reaches 165°F internal.
- Let the chicken rest for 10 minutes then finely shred it up and chop it with a sharp knife.
- In a Dutch oven, add 1/2 stick butter, sauté 1 diced yellow onion, 4 diced carrots, 4 chopped celery stocks and 1 Tbsp fresh thyme for 7-8 minutes until the onions become translucent.
- Add in 1/2 cup flour and cook for 3-4 minutes.
- Slowly pour in 4.5 cups of chicken stock and whisk then bring the soup to a boil.
- Reduce to medium low heat then add in 2.5 cups of cooked wild rice, 2.5 cups of chopped chicken, 2 cups of heavy whipping cream, 1 tsp dried parsley and simmer for 20 minutes
- Pour yourself a bowl of soup then garnish and enjoy!
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Main course
- Method: Barbecue
- Cuisine: American
