Angie’S Cream Of Chicken Wild Rice Soup

• 3 cups Cooked Wild Rice
• 1 whole Large Onion, Diced
• 1 whole Carrot, Peeled And Diced
• 1 stalk Celery, Diced
• 1 pound Boneless, Skinless Chicken Breast, Cut In Cubes
• 1 dash Salt And Pepper, to taste
• 1 whole Dried Bay Leaf
• 1/4 cups Canola Oil Or Olive Oil
• 1 cup Flour
• 8 cups Chicken Broth
• 1 Tablespoon Dry Sherry (optional)
• 1 cup Fat-free Half-and-half

1. 1. In a large soup pot or Dutch oven, heat oil to medium-high. Add onion, carrot, celery, and chicken. Sprinkle with salt and pepper, and add bay leaf. Saute for about 3-5 minutes, or until the veggies are softened.
2. 2. Sprinkle in flour, a little bit at a time, stirring and cooking until flour is blended in. (Don't let it brown.)
3. 3. Slowly add chicken broth, stirring until the broth and roux are blended.
4. 4. Add the wild rice and adjust your seasonings. Heat thoroughly.
5. 5. Add the sherry and the half-and-half. Reheat gently, but do not boil. Remove bay leaf before serving.

rice, onion, carrot, celery, chicken, salt, bay leaf, ubc, flour, chicken broth, sherry

Taken from tastykitchen.com/recipes/soups/angiee28099s-cream-of-chicken-wild-rice-soup/ (may not work)