Ingredients
- 3 teaspoons butter (or cooking oil)
- 190 grams cooked chicken (1 1/2 cups cubed I use chicken breasts)
- 1/3 cup diced yellow onion (I use a touch more)
- 1/2 cup celery, thinly sliced
- 1 cup diced carrots
- 75 grams wild rice (1/3 cup dry, or Wild/White Rice Mix)
- 4 cups chicken broth
- 1/2 teaspoon dried thyme (or to taste)
- 1/2 teaspoons salt (or to taste)
- 1/2 teaspoon white pepper (or to taste)
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 cup half and half (may use whole milk)
- 2 teaspoons fresh chopped parsley (optional)
How to Make
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Step 1: In large soup pot over med heat melt 3 teaspoons butter or vegetable oil, saute onions and celery until soft, add in carrots stirring several minutes.
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Step 2: Mix in chicken broth, uncooked wild rice, salt, pepper, dried thyme.
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Step 3: Bring to boil, reduce heat, cover and simmer 1 hour or until rice is tender.
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Step 4: Add in cooked cubed chicken, heat through.
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Step 5: In another pot melt the 2 tablespoons butter, stir and blend in flour, add half and half cream stirring until heated through.
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Step 6: Slowly add the half and half mixture to the soup pot, stirring constantly, snip in the fresh parsley if using and heat through.
We hope you enjoy this recipe!
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