Creamy Chicken and Wild Rice Soup

Name: Creamy Chicken and Wild Rice Soup
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 8 serving(s)
Ingredients: 1/3 cup wild rice, uncooked; 1 quart water; 1 medium onion, chopped; 1 celery rib, chopped; 1 carrot, chopped; 3 tablespoons olive oil; 4 tablespoons butter; 1 cup all-purpose flour; 3 cups chicken broth; 2 cups skim milk; 1/2 teaspoon dried rosemary; 1 teaspoon salt; fresh cracked pepper; 2 cups cooked chicken breasts, shredded

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Recipe by I_luv_sweets

My daughter in-law gave me a recipe for this soup and then I tweaked it to make it more to our liking. The original recipe called for half & half, but I use skim to cut the fat. The original recipe only called for 1/2 cup of flour, but my husband made the remark that it wasn't thick enough, so I increased the flour to 1 cup. I have cooked my own chicken breast to use and I have bought a rotisserie chicken for it.

READY IN: 1hr

SERVES: 8

UNITS: US

INGREDIENTS

Nutrition

¹⁄₃

cup wild rice, uncooked
1

quart water
1

medium onion, chopped
1

celery rib, chopped
1

carrot, chopped
3

tablespoons olive oil
4

tablespoons butter
1

cup all-purpose flour
3

cups chicken broth
2

cups skim milk
¹⁄₂

teaspoon dried rosemary
1

teaspoon salt
fresh cracked pepper
2

cups cooked chicken breasts, shredded

DIRECTIONS

In a medium sauce pan combine wild rice in 1 quart of water; bring to boil, reduce heat, cover and simmer for 30 minutes.
Meanwhile, in a large pot, cook onion, celery, and carrots in olive oil until almost tender. Stir in flour (mixture will be thick) and cook for 2 minutes. Slowly blend in chicken broth, then undrained rice. Bring to a boil and cook until slightly thickened. Stir in milk, rosemary, chicken, salt & pepper.
Reduce heat and simmer for about 20 minutes or until rice is tender.

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