Creamy Chicken and Rice Soup

🥘 Ingredients

• all-purpose flour ($0.04)
  2 tbsp
• bay leaf ($0.23)
  1
• butter ($0.25)
  2 tbsp
• carrots $0.54) (sliced, 1.5 cups, 227g)
  1/2 lb
• celery $0.94) (sliced, 2 cups, 227g)
  1/2 bunch
• chicken breast $2.67*) (boneless, skinless, 454g)
  1 lb
• garlic cloves $0.12) (minced, 1 Tbsp)
  2
• milk (whole, $0.39)
  2 cups
• olive oil ($0.17)
  1 tbsp
• oregano (dried, $0.11)
  1 tsp
• parsley (fresh, $0.36)
  1/3 bunch
• pepper (black, freshly cracked, $0.08)
  1/2 tsp
• salt (to taste, $0.04)
  1-2 tsp
• thyme (dried, $0.21)
  1 tsp
• water (48oz, $0.00)
  6 cups
• wild rice mix (250g, $2.64)
  1 cup
• yellow onion $0.76) (medium, small dice, about 1 cup, 150g)
  1

🍳 Cookware

• pot

1. 1

   Gather chicken breast $2.67*) , garlic cloves $0.12) , yellow onion $0.76) , carrots $0.54) , celery $0.94) , wild rice mix .

   chicken breast $2.67*): 1 lb (boneless, skinless, 454g), garlic cloves $0.12): 2 (minced, 1 Tbsp), yellow onion $0.76): 1 (medium, small dice, about 1 cup, 150g), carrots $0.54): 1/2 lb (sliced, 1.5 cups, 227g), celery $0.94): 1/2 bunch (sliced, 2 cups, 227g), wild rice mix: 1 cup (250g, $2.64)
2. 2

   Gather all of your ingredients.
3. 3

   Heat the olive oil in a large pot over medium heat. Meanwhile, dice the onion (and mince the garlic if using fresh rather than pre-minced). Add the onion and garlic to the hot oil and saute until tender ( ⏱️ 5 minutes ).

   olive oil: 1 tbsp ($0.17)
4. 4

   If using fresh carrots and celery, clean and slice them while the onions are sauteing. Add them to the pot and cook for about ⏱️ 5 minutes more.
5. 5

   Add the chicken breast (whole), bay leaf , oregano , thyme , cracked pepper , dry rice, and 6 cups of water to the pot. Do not add salt yet. Bring the pot up to a boil over medium high heat, then reduce the heat to low and let simmer for one hour.

   bay leaf: 1 ($0.23), oregano: 1 tsp (dried, $0.11), thyme: 1 tsp (dried, $0.21), pepper: 1/2 tsp (black, freshly cracked, $0.08), water: 6 cups (48oz, $0.00), salt: 1-2 tsp (to taste, $0.04)
6. 6

   Near the end of the hour, begin to make the creamy milk mixture. In a small pot, melt 2 Tbsp of butter over medium heat. When it is fully melted, whisk in 2 Tbsp of all-purpose flour . Cook and stir the butter and flour mixture for two minutes.

   milk: 2 cups (whole, $0.39), butter: 2 tbsp ($0.25), all-purpose flour: 2 tbsp ($0.04)
7. 7

   Now, whisk in the milk and allow it to come up to a simmer, whisking occasionally to keep it from scorching on the bottom. Once it reaches a simmer, it will have thickened slightly. Remove it from the heat.
8. 8

   In the pot, carefully shred the chicken with two forks. Rinse and chop the parsley . Add the parsley and the thickened milk mixture to the soup. Season with salt to taste. I used about 2 tsp of salt, but start with a little and add more as needed. I also added a touch more pepper at this point. Serve hot!

   parsley: 1/3 bunch (fresh, $0.36)
9. 📝

   Nutrition: Calories: 241 kcal Carbohydrates: 24 g Protein: 18 g Fat: 8 g Sodium: 436 mg Fiber: 3 g