Tuesday, October 26, 2010
Creamy Chicken and Wild Rice Soup
1/2 cup diced celery
3 cloves garlic, minced
3/4 cup all-purpose flour
1/2 cup butter
2 cups milk
1.In a large pot over medium heat, boil chicken breast in water to make broth. I usually season with salt and pepper and garlic.
3.Stir broth, shredded chicken, rice, celery, carrots, and garlic into cream mixture. Cook over medium heat veggies are soft, about 20 minutes. If it is to thick add more broth, if it is too runny and more flour.