Chicken and Wild Rice Soup (Very good!)

By McLean

Ingredients

• 1 tablespoon butter
• 1/2 cup finely chopped carrot (1 medium)
• 1/2 cup finely chopped onion (1 medium)
• 1/2 cup finely chopped celery (1 stalk)
• 4 cups chicken broth
• 3/4 cup uncooked wild rice, rinsed and drained
• 12 oz. skinless, boneless chicken breast halves, cut into 3/4-inch pieces
• 2 tablespoons flour
• 2 tablespoons butter, softened
• 2 cups half-and-half or light cream
• Salt
• Ground black pepper

Details

Servings 4
Preparation time 15mins
Cooking time 55mins

Preparation

Step 1

In a large saucepan heat 1 tablespoon butter over medium heat until melted. Add carrot, onion, and celery; cook for 4 to 6 minutes or until tender, stirring occasionally. Add broth and wild rice. Bring to boiling; reduce heat. Simmer, covered, for 30 millets. Add chicken. Simmer, covered, for 20 to 25 minutes more or until rice is tender.

In a small bowl combine flour and 2 tablespoons softened butter to make a smooth paste. Stir flour mixture into rice mixture. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Add half-and-half. Cook and stir over medium heat until heated through. Season to taste with salt and pepper.