Creamy Chicken and Wild Rice Soup
Ingredients
- 2 Tbsp butter
- 2 medium carrots, peeled and chopped (about 1 cup)
- 1 large onion, chopped (about 1 cup)
- 2 stalks celery, sliced (about 1 cup)
- ¼ tsp dried thyme leaves, crushed
- 2 Tbsp all-purpose flour
- 2 cups chicken broth or organic free-range chicken broth
- 1½ cups milk
- 1 cup shredded cooked chicken or turkey
- ½ cup cooked seasoned long-grain and wild rice
Instructions
- Heat the butter in a 4-quart saucepan over medium-high heat. Add the carrots, onion, celery, and thyme and cook for 10 minutes or until the vegetables are tender.
- Stir in the flour. Increase heat to high. Stir in the broth and milk and heat to a boil. Cook and stir for 5 minutes.
- Reduce heat to medium. Stir in the chicken and rice and cook for 5 minutes, stirring occasionally. Season to taste with salt and pepper.
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