Creamy Chicken And Wild Rice Soup

By Jade

DinnerMff
Total Time: 0 min
Calories: 455
Ingredients
  • 3/4 Cup Uncooked Wild Rice Blend
  • 1/4 Cup Butter
  • 2 Cups Diced Carrots
  • 2 Cups Diced Celery
  • 1/2 Cup Diced Yellow Onion
  • 2 Teaspoons Minced Garlic
  • 1/2 Cup All Purpose Flour
  • 4 Cups Low Sodium Chicken Broth
  • 2 (12 Ounce) Cans Low Fat Evaporated Milk
  • 1/2 Teaspoon Salt
  • 1/4 Teaspoon Pepper
  • 1/4 Teaspoon Dried Thyme
  • 1/4 Teaspoon Dried Sage
  • 1/4 Teaspoon Dried Oregano
  • 1 Pound Cooked, Diced Chicken
Instructions
  1. Cook rice according to package directions; set aside.
  2. Melt butter in a large pot over medium-high heat. Add carrots, celery and onion and sauté for 5 minutes. Add garlic and cook for an additional minute.
  3. Sprinkle flour on top of vegetables and cook for 2-3 minutes or until flour begins to turn golden brown.
  4. Gradually add chicken broth and milk, stirring continuously, until combined. Season with salt, pepper, thyme, sage and rosemary and bring to a boil.
  5. Cover pot, reduce heat to low and let simmer for 15 minutes. Add cooked rice and chicken and let simmer for an additional 10 minutes.
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