Ingredients

 

  • 3 Tbsp oil
  • 1 cup onion, chopped
  • 1 cup carrots, finely chopped

Heat oil in a large pot over medium-high heat. Add onion and carrots. Cook and stir 3 minutes.

  • 3 cups chicken broth OR prepared bouillon
  • 1 1/2 cups baking potato, peeled and cubed
  • 1 tsp garlic powder

Add broth, potato, and garlic powder to the pot. Bring to a boil. Cover and reduce the heat. Cook just below boiling for 10-15 minutes or until the potato is tender.

  • 3 cups milk
  • 1/3 cup flour
  • 2 cups cooked chicken, cubed
  • 2 cups cooked wild rice OR brown rice OR 1 can cooked wild rice
  • Salt and pepper to taste

For a variation, add: 2 1/2 cups American or cheddar cheese, shredded

hand print Combine milk and flour.
hand printStir with a fork or whisk until blended.

 

Add the milk mixture to the potato mixture. Cook and stir for 5 minutes, or until slightly thickened. Remove from heat.

Add cheese and stir until it melts. Stir in chicken, wild rice, salt, and pepper. (Soup thickens when cheese is added.)

Servings: 8