Saturday, February 4, 2017

Chicken and Wild Rice Soup

1 Tbsp olive oil
1 medium onion, finely diced
3 carrots, small dice
2 stalk celery, small dice
3-4 cloves garlic, minced
1 1/2 pounds boneless, skinless chicken breast, finely diced
1/2 tsp  pepper
1 tsp oregano
1/2 tsp salt
1 large bay leaf
6-7 cups low sodium chicken broth
1 package Lundberg Farms wild rice-brown rice blend with seasoning packet
1 cup half and half
1/2 cup flour
1 cup milk

Heat olive oil, add onion, carrots, celery and cook until tender. Add garlic and cook 1 minute more. Add chicken, spices and stir until well mixed. Add chicken broth and bring to a boil. Reduce to a simmer and add wild rice-brown rice blend and seasoning packet.

Simmer 30 minutes (or until rice is tender). Whisk flour into half and half until well-blended. Slowly incorporate flour mixture into the soup. Add the milk and continue cooking until soup thickens and soup is completely hot.


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