Healthy creamy chicken and wild rice soup

• Meat

  • 3 cups Chicken, cooked
  • 1/4 tsp Poultry seasoning

• Produce

  • 4 Carrots, medium
  • 2 stalks Celery
  • 1 Onion, small
  • 1 cup Peas

• Canned Goods

  • 4 cups Chicken broth, low-sodium

• Pasta & Grains

  • 1 cup Wild rice

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1/4 cup Flour
  • 1/2 tsp Kosher salt

• Dairy

  • 2 tbsp Butter, unsalted
  • 2 cups Half and half

• Liquids

  • 2 cups Water

Found on familyfoodonthetable.com

Description

Directions

• Combine chicken broth, water, wild rice, onion, carrots and celery in a large stockpot over high heat and bring to a boil.
• Reduce heat, cover and simmer for 15 minutes, or until rice and veggies are tender.
• Meanwhile, melt butter in a small saute pan over medium-low heat. Whisk in flour and cook for 1 minute. (It’s OK if you’ve got small clumps of flour.)
• Add salt, pepper and poultry seasoning and stir to combine.
• Slowly add half-and-half while whisking constantly to remove the clumps and get a smooth mixture.
• Cook the cream mixture for 4-5 minutes, until slightly thickened, stirring occasionally. 
• Slowly add the cream mixture to the cooked rice, stirring to combine. Stir in chicken and peas.
• Cook for 2-3 minutes, until everything is warmed through, but don’t let the mixture boil. Serve hot and enjoy!