Chicken and Wild Rice Soup

A throwback recipe to when my oldest kid looked like this:

Here's my little buddy helper. I gave him some more celery to play with and when I looked over later he'd balanced it perfectly on the side of his chair. Weird.

Chicken and Wild Rice Soup

¼ cup butter
1 finely chopped onion
½ - 1 cup frozen corn
4 stalks of celery, sliced

2 cups carrots, sliced
¼ cup all-purpose flour
6 cups chicken broth (can use bouillon)
2 cups cooked wild rice
1 pound boneless, skinless chicken breasts (about 2 large)
½ teaspoon curry powder
½ teaspoon mustard powder
½ teaspoon dried parsley
½ teaspoon black pepper
2 cups nonfat half-and-half

Melt butter in a large soup pot over medium heat. Stir in the onion, celery, and carrots and sauté for 5 minutes. Then add flour and stir well. Add remaining spices and incorporate. Over medium heat, gradually pour in the chicken broth, stirring constantly until all has been added. Bring just to a boil and then reduce heat to low and let simmer. Add chicken breasts to the low simmering pot, cook uncovered, stirring occasionally. Don’t let soup come to a real boil at this time to keep the chicken tender.

 

Once chicken is cooked through (160 degrees) remove to a plate. Next, add the rice, and corn, allow to heat through and then pour in the half-and-half. Chop or shred the chicken into bit sized pieces and return to soup pot. Let simmer, covered, for another half an hour or until ready to eat.

*Notes: For those of you out there who may not be curry fans, DON'T leave it out! There isn't a strong curry flavor, but it does add a sweet kick that was amazing! I also don’t measure these veggie amounts, I just load it up! 

*Could be made GF, by taking out flour completely or by subbing in some tapioca startch or rice flour.