Creamy Chicken and Wild Rice Soup

In all of my travels the last couple of weeks I managed to get a cold.  The true sign that I am starting to get sick is sneezes. I never sneeze.  When I start sneezing, I am on the brink a cold or some other nasty nasally condition.

Sneezing is my warning; I immediately get on the defense. Lots and lots of OJ, more liquids than normal, vitamins, and more sleep.  This method tends to let me keep sneezing and sniffling for a few days but never really leads to anything else. 

We happened to have leftovers from a roasted chicken in the fridge and I decided to make some chicken soup for an extra cold battle initiative.  Even if I wasn't trying to fight a cold this soup would have hit the spot.  Veggies, chicken, broth, and a bit of milk for texture and flavor (you can more it more creamy by using whole milk or half and half).

Creamy Chicken and Wild Rice Soup

by Emily Morris

Prep Time: 20 minutes

Cook Time: 10 minutes

Keywords: soup/stew chicken winter

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Ingredients (serves 6)

• 1 large onion. chopped
• 1 large carrot, chopped
• 2 cloves garlic, minced
• 1/4 cup butter
• 6 cups chicken broth
• 1 cup uncooked wild rice, prepared according to packaging
• 1 pound chicken, cooked and chopped
• 1/2 tsp salt
• 1/2 tsp pepper
• 1 cup skim milk

Instructions

In a large pan saute onion, carrot and garlic in the butter until soft and tender, about 5 minutes.

Slowly add broth.

Stir in prepared rice, chicken, salt and pepper. Bring to boil over medium heat.

Cook for a few minutes until it starts to thicken. Stir in milk and cook for 3-5 minutes.

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