Creamy Chicken And Wild Rice Soup
- 2 tbsp olive oil
- 1 cup thinly sliced carrots
- 1 cup thinly sliced celery
- 1 cup diced onion
- 2 tsp minced garlic
- 3 tbsp butter, cut into pieces
- 4 cups chicken broth
- 2 (8oz) boneless chicken breasts, cooked and cut into 1/2 inch pieces
- 1 cup quick cooking wild rice blend
- 1 cup half and half
- 1/2 cup freshly grated Parmesan
- In a large Dutch oven heat oil over medium heat.
- Add carrots, celery, onion, garlic and salt and pepper to taste; cook and stir 6 to 8 minutes or until softened.
- Add butter; cook until melted. Sprinkle vegetables with flour; cook and stir 2 to 3 minutes.
- Gradually add broth, stirring to loosen up any browned bits.
- Add chicken and rice blend. Bring to boiling. Reduce heat to a simmer, and cook 15 to 20 minutes or until rice is al dente. Season with salt and pepper to taste.
- Add half and half and Parmesan; stir until soup is creamy and cheese melts.
- Serve immediately.
olive oil, carrots, celery, onion, garlic, butter, chicken broth, chicken breasts, quick cooking wild rice blend, freshly grated parmesan
Taken from www.epicurious.com/recipes/member/views/creamy-chicken-and-wild-rice-soup-52761851 (may not work)