Creamy Chicken and Wild Rice Soup
"Keep in mind the soup calls for cooked rice and chicken. I almost always have rotisserie chicken meat in my freezer, otherwise this simple skillet method works great for quick, cooked chicken. You could also use raw chicken, cut it into small bite-size pieces, and cook it at the beginning in a tablespoon of oil or butter. Remove it to a plate before proceeding with the recipe instructions. Wild rice or a wild rice blend works great in this soup. If you salt the water for the rice (or if it has additional seasonings), make sure to compensate when using salt in the soup...."
INGREDIENTS
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3 tablespoons butter
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1/2 to 3/4 cup finely chopped onion
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1 cup finely chopped carrots (about 3 to 4 medium carrots)
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1 cup finely chopped celery (about 3 stalks)
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1/3 cup all-purpose flour
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6 cups low-sodium chicken broth
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1 teaspoon salt
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1/4 teaspoon pepper
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3 cups cooked wild rice or wild rice blend
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2 cups cooked, cubed chicken (a rotisserie chicken works great here, see note above for other easy solutions)
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1 cup half-and-half, evaporated milk or milk (preferably 2% or higher for creaminess)
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Chopped chives for garnish (optional)
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