Cream Of Chicken & Wild Rice Soup

Total Time: 55 mins Preparation Time: 20 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 1 (6 ounce) box long grain and wild rice blend
• 1 (14 ounce) can chicken broth
• 4 chicken tenderloins
• 2 tablespoons cornstarch
• pepper, to taste
• 3 tablespoons butter
• 1/4 cup onion
• 3 tablespoons flour
• 1 cup milk
• 1/2 cup carrot, chopped
• 1/2 cup celery, chopped
• 1/2 cup mushroom, sliced
• 1/2 teaspoon rosemary
• 1/2 teaspoon sage

Recipe

• 1 prepare rice according to package directions. the box i use usually runs about 25 minutes, so i usually give it a 10 minute head start and then start working on the rest.
• 2 in another pan, bring the chicken broth to a boil.
• 3 cut the chicken into pieces and coat with the corn starch and pepper. put chicken into the boiling broth and reduce heat to medium.
• 4 add carrots, celery, and mushrooms to the broth mixture and let cook until tender.
• 5 meanwhile, in a small pan, melt butter over medium heat.
• 6 add onions and saute until soft.
• 7 stir in flour, coating onions and absorbing the butter.
• 8 stir milk into flour mixture, and let simmer, stirring occasionally, until thickened.
• 9 when rice is done, add to the broth mixture and stir in rosemary and sage.
• 10 stir the flour mixture into the broth mixture and heat through, stirring until thickened throughout.
• 11 enjoy!