Chicken and Wild Rice Soup (Print Version)

# Ingredients:

01 - 2 cups cooked wild rice.
02 - 2 tablespoons olive oil.
03 - 2 celery ribs, diced.
04 - 2 carrots, diced.
05 - 1 yellow onion, chopped.
06 - 1 clove garlic, minced.
07 - 5 tablespoons unsalted butter.
08 - 1/3 cup all-purpose flour.
09 - 6 cups low-sodium chicken broth.
10 - 2 teaspoons chicken bouillon paste.
11 - 1/4 teaspoon dried thyme.
12 - 1/4 teaspoon dried sage.
13 - 1/4 teaspoon dried rosemary.
14 - 1 teaspoon kosher salt.
15 - 1/2 teaspoon black pepper.
16 - 1 1/2 pounds chicken breasts or thighs.
17 - 12 ounces evaporated milk.

# Instructions:

01 - Heat oil and sauté celery, carrots and onion for 3 minutes. Add garlic for 30 seconds.
02 - Add butter and flour, whisk for 1 minute.
03 - Gradually stir in broth and bouillon. Add herbs, salt and pepper.
04 - Add chicken, bring to boil, then simmer covered 10 minutes. Remove and chop chicken.
05 - Stir in evaporated milk and cooked rice. Adjust seasonings before serving.

# Notes:

01 - Can be made in slow cooker.
02 - Any wild rice blend works well.
03 - Can be made vegetarian by omitting chicken.

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