Chicken and Wild Rice Soup

As the weather cools down it is the perfect time to make big pots of comforting, warm soup. This is one of my absolute favorite recipes. It is fairly quick and simple, but still is able to develop a hearty, full flavor. It’s like a hug in a bowl. 

Chicken and Wild Rice Soup 

Makes 4 Servings, Works Well To Double

Ingredients 

1 teaspoon olive oil

1/4 cup red onion, diced

1/2 cup carrots, diced

1/3 cup celery, diced

1 teaspoon dried marjoram

2 tablespoons flour

1 package long grain and wild rice with flavor packet

4 cups low sodium chicken broth

3 cups water

3/4 cup heavy cream

1/4 cup milk

1 cup cooked and shredded chicken

salt, to taste

1/4 teaspoon black pepper

Instructions

1. Melt olive oil in a large pan over medium heat. Add onion, carrots, and celery and cook until softened. Add dried marjoram, flour, and seasoning packet from the rice; stir to combine.
2. Add rice, chicken broth, and water; bring to a boil. Cover, lower to a simmer, and let cook for 15 minutes.
3. Heat heavy cream and milk in a small saucepan over low heat. Stir into the soup. Stir in the shredded chicken.
4. Cook about 30 minutes or until the rice is cooked. Season with salt and pepper to taste.