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

1. In a large Dutch oven heat oil over medium heat.
2. Add carrots, celery, onion, garlic and salt and pepper to taste; cook and stir 6 to 8 minutes or until softened.
3. Add butter; cook until melted. Sprinkle vegetables with flour; cook and stir 2 to 3 minutes.
4. Gradually add broth, stirring to loosen up any browned bits.
5. 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.
6. Add half and half and Parmesan; stir until soup is creamy and cheese melts.
7. 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)