Easy Creamy Chicken and Wild Rice Soup

• Meat

  • 2 cups Chicken, cooked

• Produce

  • 1 Bay leaf
  • 1 1/2 cups Carrots
  • 1 scant cup Celery
  • 1 Leek, small
  • 2/3 cup Peas, frozen

• Canned Goods

  • 4 cups Chicken broth, low-sodium

• Pasta & Grains

  • 1 8.8oz package Uncle ben's long grain and wild ready rice

• Baking & Spices

  • 3 tbsp All-purpose flour
  • 1 Salt and pepper

• Oils & Vinegars

  • 3 tbsp Butter or extra virgin olive oil

• Dairy

  • 1/4 cup Heavy cream

Found on celebratingsweets.com

Description

Directions

• In a large saucepan over medium heat, melt 2 tablespoons butter or oil. Once melted, add celery, carrots, and leek/onion. Saute, stirring frequently, until the vegetables begin to soften, 5-7 minutes. Stir in another tablespoon of butter or olive oil then sprinkle in the flour and stir until well combined. Add the chicken broth, peas, chicken, and rice, stirring to combine. Raise the heat and bring to a boil. Reduce heat and simmer for 10-15 minutes, stirring frequently, until the vegetables are tender. Stir in cream. Add water to thin out the soup to your desired consistency. My family prefers thick soup so I only added 1/2 cup water. Add salt and pepper if necessary.