pat's Recipe

Creamy Rosemary Wild Rice Soup

Category: SOUPS/STEWS

1 Tbsp olive oil
8 ounces boneless, skinless chicken breast,
cubed
1 medium yellow onion, diced
2 cloves garlic, minced
2 stalks celery, diced
1 large carrot, peeled and diced
1 large parsnip, peeled and diced
3 Tbsp minced fresh rosemary
1 quart (4 cups) low-sodium chicken broth
1/2 cup wild rice
2 Tbsp instant flour (such as Wondra)
2 cups fat-free half-n-half
salt and ground black pepper, to taste

In a large saucepan over medium-high, heat the olive oil. Add cubed chicken breast and sear until browned, 4 to 5 minutes. The meat does not need to be cooked through.
Add onion, garlic, celery, carrot and parsnip, then cook until browned, about another 3 to 4 minutes. Add rosemary, chicken broth and wild rice. Bring to a simmer and cover. Cook 45 minutes, or until rice is tender.
Add instant flour and cook, stirring constantly, for 3 minutes, or until thickened. Add half-n-half, but do not boil (the half-n-half will separate). Season with salt and pepper.

Makes 6 servings.