Cream-Style Chicken Soup with Wild Rice

Name: Cream-Style Chicken Soup with Wild Rice
Cook time: 35 min
Ingredients: 2 cups cooked, shredded chicken (bite size pieces) (set aside in refrigerator); 2 cups cooked wild rice (follow package directions, set aside); 1 tablespoon olive oil; 1/2 rib celery, peeled and finely chopped (about 1/4 cup); 1 large carrot, peeled and finely chopped (about 3/4 cup); 1/2 cup finely chopped yellow onion; 8 cups water; 2 tablespoons Better Than Bouillon® Roasted Chicken Base; 1 tablespoon Better Than Bouillon® Mushroom Base; 1/2 teaspoon dried tarragon; 1/2 teaspoon salt (optional); 1/4 teaspoon ground white pepper; 1 cup half-and-half; 1/4 cup corn starch; 1/2 cup cool water

Cream-Style Chicken Soup with Wild Rice was pinched from <a href="http://www.betterthanbouillon.com/recipes/recipe-detail.aspx?recipeid=32" target="_blank">www.betterthanbouillon.com.</a>

INGREDIENTS

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2 cups cooked, shredded chicken (bite size pieces) (set aside in refrigerator)

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2 cups cooked wild rice (follow package directions, set aside)

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1 tablespoon olive oil

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1/2 rib celery, peeled and finely chopped (about 1/4 cup)

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1 large carrot, peeled and finely chopped (about 3/4 cup)

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1/2 cup finely chopped yellow onion

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8 cups water

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2 tablespoons Better Than Bouillon® Roasted Chicken Base

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1 tablespoon Better Than Bouillon® Mushroom Base

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1/2 teaspoon dried tarragon

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1/2 teaspoon salt (optional)

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1/4 teaspoon ground white pepper

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1 cup half-and-half

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1/4 cup corn starch

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1/2 cup cool water

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