Creamy Rosemary Wild Rice Soup

By cmschnettler

Ingredients

• 1 tablespoon olive oil
• 8 ounces boneless, skinless chicken breast, cubed
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 2 stalks celery, diced
• 1 large carrot, peeled and diced
• 1 large parsnip, peeled and diced
• 3 tablespoons minced fresh rosemary
• 1 quart (4 cups) low-sodium chicken broth
• 1/2 cup wild rice
• 2 tablespoons instant flour (such as Wondra)
• 2 cups fat-free half-and-half
• Salt and ground black pepper, to taste

Preparation

Step 1

1. In a large saucepan over medium-high, heat the olive oil. Add the cubed chicken breast and sear until browned, 4 to 5 minutes. The meat does not need to be cooked through.

2. Add the onion, garlic, celery, carrot and parsnip, then cook until browned, about another 3 to 4 minutes. Add the rosemary, chicken broth and wild rice. Bring to a simmer and cover. Cook for 45 minutes, or until the rice is tender.

3. Add the instant flour and cook, stirring constantly, for 3 minutes, or until thickened. Add the half-and-half and heat, but do not boil (the half-and-half will separate). Season with salt and pepper.