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Creamy Chicken and Wild Rice Soup

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Ingredients Method

Ingredients
  

  • 2 1/2 c. cooked shredded chicken (use rotisserie chicken to make it easier)
  • 1 1/2 c. Wild Rice Blend cooked according to package directions
  • 3 Tbsp. butter cubed
  • 2 1/2 c. frozen veggie mix peas and carrots, can also use chopped, fresh veggies
  • 1/3 c. all-purpose flour
  • 5 c. chicken broth
  • 1/2 tsp. sage
  • 1/2 tsp. rosemary
  • 1/2 tsp. thyme
  • 1/2 tsp. marjoram
  • 1/2 tsp. salt or to taste
  • 1/4 tsp. black pepper
  • 1 c. heavy whipping cream

Method
 

  1. Boil and shred the chicken beforehand or use shredded rotisserie chicken to cut down on prep time.
  2. In a large soup pot or dutch oven over the stove top, melt butter. Add veggies and cook until tender, then sprinkle the flour over them and stir it together.
  3. Pour chicken broth over and stir.
  4. Add sage, rosemary, thyme, marjoram, salt and pepper. Stir over medium-high heat until it boils.
  5. Remove from heat and stir in heavy cream, cooked wild rice and cooked chicken pieces. Heat it through over the stove top, then serve immediately.