Chicken Wild Rice Soup (Print Version)

# Ingredients:

01 - 2 tablespoons of olive oil.
02 - 2 celery stalks, chopped small.
03 - 6 cups of chicken broth, reduced sodium.
04 - 2 carrots, finely diced.
05 - 1/2 teaspoon of black pepper.
06 - 1 yellow onion, finely chopped.
07 - 1 teaspoon of kosher salt.
08 - 2 cups of pre-cooked wild rice.
09 - 1 clove of garlic, finely minced.
10 - 1/4 teaspoon each of dried rosemary, sage, and thyme.
11 - 1 1/2 pounds of chicken (thighs or breasts).
12 - 5 tablespoons of butter, unsalted.
13 - 12 ounces of evaporated milk.
14 - 1/3 cup of white flour for thickening.
15 - 2 teaspoons of chicken bouillon paste.

# Instructions:

01 - Warm the oil and cook onion, celery, and carrots for around 3 minutes. Add the garlic and cook for half a minute more.
02 - Melt the butter and mix it with the flour, stirring constantly for a solid minute.
03 - Slowly pour in broth and bouillon. Toss in herbs, some salt, and black pepper.
04 - Drop in the chicken. Bring to a boil, cover, and let it simmer for 10 minutes. Take the chicken out, chop it up, and set aside.
05 - Mix in the evaporated milk and pre-cooked rice. Do a taste test and adjust seasoning if needed before serving.

# Notes:

01 - Works great in a slow cooker too.
02 - Any type of wild rice mix can be used.
03 - Easy to make vegetarian by leaving out the chicken.

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