Creamy Chicken And Wild Rice Soup

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 celery and carrots on medium low heat for Creamy Chicken and Wild Rice Soup This soup is the perfect fall dinner. It’s so hearty, yet light. The flavor is to die for and it’s easy-peasy to make. It might be my new favorite dish:) If you want to warm up this winter, try this soup.
2 T butter
2 T olive oil
1 cup onion, diced
4 stalks celery, chopped
4 whole large carrots, peeled and cubed
6 cups chicken broth
¾ pounds chicken breasts (cubed)
1 box Uncle Ben’s Long Grain And Wild Rice (6 Oz.)
1-½ cups milk
1/3 cup flour
salt and pepper to taste
In large pot, heat butter and olive oil. Sauté onions, celery and carrots on medium low heat for 10 minutes to soften. Season vegetables with salt and pepper.
Pour in chicken broth and cubed raw chicken. Raise temperature to medium high heat to poach chicken in cooking liquid. Once chicken has cooked and become opaque, pour in rice and the seasoning packet that came with the rice. Cover and reduce heat to simmer lightly for 20 minutes, stirring occasionally.
In a small bowl, whisk cold milk with flour until smooth. Pour into the soup pot and reduce heat completely to low. Cook 10 minutes or until rice is softened completely and soup has thickened slightly. Taste and season accordingly. Serve hot.
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