Chicken With Wild Rice Soup
4 cups low sodium chicken broth
3 cups water
1 box Long Grain & Wild Rice (w/ flavor packet, we used Roundy’s brand of Near East)
2 stalks celery, diced
¼ cup red onion, thinly sliced
½ cup carrots, diced
2 cloves garlic, minced
1 teaspoon dried majoram
3 tablespoons olive oil
3 tablespoons all-purpose flour
¾ cup heavy cream
¼ cup milk
salt and pepper, to taste
2 cups cooked chicken
In a large saucepan or dutch oven, drizzle olive oil on the bottom and add carrots, celery, garlic, onion, marjoram and seasoning flavor packet. Saute for 5 minutes over medium heat.
Stir rice in; then mix in the flour. Add chicken broth and water and bring to a boil. Simmer for 15 minutes.
While soup is simmering, heat the heavy cream and milk in a small saucepan, just until hot. Add milk and heavy cream to the soup mixture along with the cooked chicken. Simmer for another 30 minutes, or until the rice is cooked through. Season with salt and pepper.
We served ours in a sourdough bread bowl.