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
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.
Sprinkle with flour. Cook another minute.
Add remaining ingredients. Bring to a boil and then reduce for a simmer until rice is cooked through, about 45 minutes.
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/