Creamy Chicken and Wild Rice Soup
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Ingredients
  • 2 large carrots, peeled and diced
  • 3 large stalks celery, diced
  • ½ large onion, diced
  • 1 tablespoon of butter
  • 1 tablespoon olive oil
  • 1 bay leaf
  • 2 tablespoons flour
  • ¼ cup dry sherry
  • ½ cup wild rice
  • 1 ½ pounds cooked chicken, diced (about 3 breasts)
  • 32 ounces low sodium chicken broth
  • 1 cup of water
  • ½ teaspoon salt + more for taste
  • Splash of cream (optional)
Instructions
  1. In a large stock pot or dutch oven, heat butter and oil over a medium heat, add carrots, celery, onion, and bay leaf. Cook until vegetables begin to soften, about five minutes.
  2. Sprinkle with flour. Cook another minute.
  3. Add remaining ingredients. Bring to a boil and then reduce for a simmer until rice is cooked through, about 45 minutes.
  4. If desired, finish off with a splash of heavy cream or half and half.
Recipe by Cooking for Keeps at https://www.cookingforkeeps.com/creamy-chicken-and-wildrice-soup-frugal-and-figure-friendly-fridays/