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CREAMY CHICKEN AND WILD RICE SOUP by the girl who ate everything
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Ingrédients Préparation
6 tablespoons butter
½ cup carrot, diced
½ cup celery, diced
½ cup onion, diced
1 clove garlic, minced
¼ cup flour
3 cups reduced-sodium chicken broth
1½ 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
Read more at http://www.the-girl-who-ate-everything.com/2016/12/creamy-chicken-wild-rice-soup.html#ylrOKxXdxday92y3.99
- 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.
- Add the flour and stir to form a roux. Cook for a 2-3 minutes and then slowly whisk in the chicken broth and cream. Cook mixture over medium heat or until mixture thickens.
- Add the rice and chicken. Stir until combined.
- Season with salt and pepper and serve.
Read more at http://www.the-girl-who-ate-everything.com/2016/12/creamy-chicken-wild-rice-soup.html#ylrOKxXdxday92y3.99