Chicken and Wild Rice Soup

Ingredients

• 1 pkg. Near East Long Grain & Wild Rice with a flavor packet
• 1 tsp. oil
• ¼ c. onions, diced
• ½ c. carrots, diced
• 1 tsp. dry marjoram
• 4 c. chicken broth
• 3 c. water
• ¾ c. heavy cream
• 2 Tbsp. flour
• ¼ c. milk
• 1 c. cooked chicken, shredded
• ¼ tsp. black pepper
• salt, to taste

Directions

1. Heat oil over medium heat in a large pan or Dutch oven. Add onion and carrots until softened. Add marjoram, flour and rice seasoning packet. Stir to combine.
2. Add rice, chicken broth and water. Bring to a boil and 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 along with the shredded chicken.
4. Cook for 30 minutes or until the rice is cooked. Season with salt and pepper.

*Optional: For a thicker soup, add a mixture of equal parts water and corn starch as needed to reach desired consistency.

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Recipe submitted by Cassie Sonnentag, Chippewa County. Featured in the February | March 2021 Rural Route.