Chicken and Wild Rice Soup (Epoch Times)
For the most part, this time of the year the weather is cool and crisp. Leaves are changing and foods that are comforting for that cosy feel are what you're graving. This recipe that I found on Epoch by Lauren Allen, fits the bill! Chicken and Wild Rice Soup Ingredients (I always say get all the ingredients ready to go then start cooking) 2 cups cooked wild rice* (I used Lundberg 2 Tbsp olive oil 2 ribs celery, diced 2 carrots, diced 1 yellow onion, chopped 1 glove garlic, minced (I used a few) 5 tbsp unsalted butter 1/3 cup all-purpose flour (or a gluten free like arrowroot) 6 cups low-sodium chicken broth (I used reg.) 2 tsp chicken bouillon, better than bouillon base (I didn't use either- as none) 1/4 teaspoon - each, dried thyme, rosemary, and sage 1 tsp kosher salt 1/2 tsp freshly ground black pepper 1-1/2 pounds boneless skinless chicken breasts, or thighs 12 oz can evaporated milk, or use 6oz heavy cream and 6oz. milk (I used 12oz of half and half) Instructions Sauté V
