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Creamy Chicken & Wild Rice Soup
You will need​
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1/2 of a white onion
5 stocks of celery
3 medium sized carrots
4 cups chicken stock
1 cup fat free milk
1 cup fat free half and half
1 shredded rotisserie chicken
1/2 cup all purpose flour
1 & 1/2 tbsp chicken bouillon paste
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1 box Uncle Ben's Long Grain & Wild Rice 1 tbsp. minced garlic
1 tsp dried oregano
1 tsp dried rosemary
1 tsp onion powder
1 tsp garlic powder
Butter
Olive Oil
Salt & Pepper
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To a large pot add 2 tbsp. butter and a drizzle of olive oil. To the melted butter, add your diced onion, carrots, celery and garlic. Once your veg is partially cooked, add 1 & 1/2 tbsp of chicken bouillon paste as well as the seasoning packet from the rice and all of your herbs/spices. When fully combined - add your rice, stir and then your 4 cups of chicken stock. Reduce to simmer for 20 minutes stirring occasionally.
While the veg and rice are cooking, combine together your milk, half & half and all purpose flour. You’ll want to whisk until the flour is fully incorporated (it’s okay if theres still some clumps). This is also a good time to shred your rotisserie chicken - you’ll want to remove the skin as well.
Once the rice is mostly cooked, whisk in your milk/flour mixture until combined. Once fully incorporated and the soup has thickened a little bit add your shredded chicken. If you think your soup is too thick simply just add some more chicken stock if you have some - if not water will work fine too. Salt & Pepper to taste and then serve! I love to top mine with a bit of fresh lemon juice.
Makes 8 - 10 servings.