Fall Favorites

Creamy Chicken Wild Rice Soup

Ingredients

  • 2/3 c. uncooked wild rice
  • 2/3 c. chopped onion
  • 2/3 c. chopped carrot
  • 2 Tbls. butter
  • 6 c. (48 oz.) chicken broth reduced-sodium
  • 2 medium potatoes, peeled and cubed
  • 1/2 t. salt
  • 1/2 t. pepper
  • 1 c. chopped fresh broccoli
  • 3 c. shredded cooked chicken breast
  • 1/2 c. all-purpose unbleached white flour
  • 1 c. half-and-half

Instructions

Cook rice according to package directions. Set aside.

In a large saucepan coated with nonstick cooking spray, cook onion and carrot in butter for 2 minutes.

Stir in the broth, potatoes, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 10 minutes.

Add broccoli; cook 5-7 minutes longer or until potatoes are tender.

Drain rice, if necessary; fluff with a fork.

Stir chicken and rice into potato mixture; heat through.

In a small bowl, combine flour and half-and-half until smooth. Gradually stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened.

NOTE: Can also add a bunch of scallion onions, chopped, if you like.