Chicken and Wild Rice Soup

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I am so glad that I had chicken soup on the menu tonight as my son came home with the sickies – headache, tummy ache and overall not feeling to hot – poor guy.

I didn’t take any photos during the cooking process as it is fairly easy.

INGREDIENTS: 

1 large onion, chopped

4 carrots, chopped

2 celery ribs, chopped

salt and pepper to taste

1/2 cup of flour

8 cups chicken broth

3 cups whole grain rice, cooked

2 cups chicken breast, cubed

1 cup evaporated milk, fat-free

a bit of fresh parsley – about 1/4 cup chopped

DIRECTIONS:

In a large saucepan, saute onion, carrots, and celery in butter until tender; add salt and pepper while cooking.

Stir in the flour until blended.

Add broth, chicken and milk and cook until chicken is done and no longer pink – about 20 minutes.  Add rice and cook another 5 – 10 minutes until rice is heated through.  Add the chopped parsley  serve – enjoy!

CROCK POT VERSION:

You can put the sauteed vegetables, broth, raw chicken, and milk into the crock pot and cook on high for 3-4 hours or on low for 5-6 hours.  Add the rice about 15 minutes before serving.  Top with the parsley and serve.

 

 

 

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