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
- 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-qt 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 the heat to high. Stir in the broth and milk and heat to a boil. Cook and stir for 5 minutes.
- Reduce the 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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