Name: Chicken and Wild Rice Soup
Ingredients: ½ cup butter; ½ onion (, chopped); 2 carrots (, sliced); 2 stalks of celery (, sliced); ½ cup flour; 4 cups chicken broth; 2 cups cooked wild rice ((I use Uncle Bens)); 2 cups half and half; 2 cups shredded chicken ((rotisserie chicken works great)); 1 teaspoon parsley; 1/2 teaspoon salt; ¼ teaspoon pepper

Ingredients

Scale

½ cup butter
½ onion (, chopped)
2 carrots (, sliced)
2 stalks of celery (, sliced)
½ cup flour
4 cups chicken broth
2 cups cooked wild rice ((I use Uncle Bens))
2 cups half and half
2 cups shredded chicken ((rotisserie chicken works great))
1 teaspoon parsley
1/2 teaspoon salt
¼ teaspoon pepper

Instructions

Melt butter in large saucepan. Add onion, carrots and celery and saute for about 5 minutes.
Stir in 1/2 cup flour and cook until bubbly.
Add chicken broth and boil until it thickens (just a couple minutes)
Add wild rice, half and half, chicken, parsley, salt and pepper.
Simmer for 20 minutes, stirring occasionally.

Notes

As this soup simmered it got thicker so I ended up adding more chicken broth to thin it down a little. You can leave it thick or add more broth or half-n-half, feel free to do whatever.

Category: Soups/Chili