This Creamy Chicken and Wild Rice Soup is so warm and comforting. Great for a cold winter night and ready in under 20 minutes.
6 tablespoons butter
1/2 cup carrot , diced
1/2 cup celery , diced
1/2 cup onion , diced
1 clove garlic , minced
1/4 cup flour
3 cups reduced-sodium chicken broth
1 1/2 cups cream
1 (6 ounce) package long grain and wild rice blend, cooked according to instructions
1 cup cooked and shredded chicken
salt and pepper to taste
- In a Dutch oven, melt the butter over medium heat. Add the carrots, celery, and onion. Sautee for 5 minutes or until veggies are soft. Add the garlic and cook for an additional minute.
- Visit Creamy Chicken and Wild Rice Soup @ the-girl-who-ate-everything.com for full instructions.