Week 56, Recipe 1: Creamy Wild Rice & Chicken Soup

NOTES

• Yes, I know it's getting too warm to make soup but I made this in late winter and couldn't resist making it one more time before summer arrives. It's yummy!

INGREDIENTS

• 2 tbsp butter
• 4 carrots, sliced into thin rounds
• 1 stalk celery, chopped
• 1 onion, chopped
• 1/2 tsp pepper
• 1/4 tsp rosemary
• 3 cloves garlic, minced or grated
• 8 c. chicken broth
• 1 1/2 c. cooked chopped or shredded chicken (use a store-bought rotisserie chicken to speed up prep time or use leftover chicken from another recipe)
• 1 c. wild rice or wild rice blend
• 1/3 c. flour
• 2 3/4 c. milk (use 2% or whole if you have it)
• 1/2 tsp salt
• 1 bunch green onion, chopped

DIRECTIONS

1. In a large Dutch oven or soup pot, melt the 2 tbsp butter and sauté veggies and spices (carrots through rosemary) until softened, about 8 minutes. Add garlic and sauté 30 seconds longer.

2. Add broth, chicken, and rice and bring to a boil. Reduce heat and simmer, covered, for one hour or until rice is tender.

3. In a large bowl, whisk the milk into the flour and add to soup. Continue to simmer about 5-10 minutes or until soup has thickened slightly.

4. Remove from heat, add green onions, extra salt and pepper to taste and serve.