Categories: Soups

Ingredients

• 1 tablespoon olive oil
• 8 ounces boneless, skinless chicken breast
• 1 medium yellow onion
• 2 cloves minced garlic
• 2 salks of celery
• 1 large carrot
• 1 large potato
• 3 tablespoons of minced rosemary
• 4 cups low sodium chicken broth
• 1/2 cup wild rice
• 2 tablespoons instant flour
• 2 cups half and half
• Salt and pepper to taste

Directions

1. Cube chicken.

2. Dice onion, celery, carrot, and potato.

3. In a large sauce pan add olive oil.

4. Heat to medium-high and add chicken.

5. Sear until browned, about 4 or 5 minutes.

6. Add onion, garlic, celery, carrot, and potato.

7. Only cook until browned, about 3 or 4 minutes.

8. Add, rosemary, chicken broth, and wild rice.

9. Bring to a simmer then cover.

10. Cook for 45 minutes or until rice is tender.

11. Add instant flour, stir constantly for 3 minutes.

12. Add half and half.

13. Allow to heat through (AVOID BOILING – IT WILL CAUSE THE HALF AND HALF TO SEPERATE).

14. Serve.

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