Creamy Chicken Wild Rice Soup

Ingredients

• 6 tbsp butter
• 0.5 cup carrot (diced)
• 0.5 cup celery (diced)
• 0.5 cup onion (diced)
• 1 clove garlic (minced)
• 0.25 cup flour
• 3 cup reduced-sodium chicken broth
• 1.5 cup cream
• 1 package long grain and wild rice blend (6-ounce package; cooked according to package instructions)
• 1 cup cooked chicken (cooked and shredded)
• salt (to taste)
• pepper (to taste)

Steps

1. 1

   In a Dutch oven, melt the butter over medium heat.

2. 2

   Add the diced carrots, celery, and onion. Sauté for 5 minutes, or until the vegetables are soft.

3. 3

   Add the minced garlic and cook for 1 additional minute.

4. 4

   Add the flour and stir to form a roux. Cook for 2–3 minutes.

5. 5

   Slowly whisk in the chicken broth and cream. Cook over medium heat until the mixture thickens.

6. 6

   Add the rice, cooked according to its package instructions, and the cooked, shredded chicken. Stir until combined.

7. 7

   Season with salt and pepper to taste, then serve.

Nutrition per serving

• soup
• main
• American
• chicken
• creamy
• comfort food
• stovetop