Wild Rice Chicken Soup (Print Version)

# Ingredients:

01 - 6 cups chicken broth, low-sodium.
02 - 1 clove garlic, finely grated.
03 - 2 diced carrots.
04 - 2 diced celery stalks.
05 - 1 medium yellow onion, diced.
06 - 2 cups cooked wild rice.
07 - 2 tablespoons olive oil.
08 - 5 tablespoons butter without salt.
09 - 1/3 cup plain flour.
10 - 2 teaspoons bouillon paste (chicken flavor).
11 - 1/4 teaspoon rosemary, dried.
12 - 1/4 teaspoon sage, dried.
13 - 1/4 teaspoon thyme, dried.
14 - 1 teaspoon kosher salt.
15 - 1/2 teaspoon black pepper.
16 - 1 1/2 pounds chicken thighs or breasts.
17 - 12 ounces canned evaporated milk.

# Instructions:

01 - Warm the oil in a pan, toss in the celery, onion, and carrots, and cook for 3 minutes. Add garlic, cooking for 30 seconds after.
02 - Drop in the butter, stir in flour, and keep whisking for a minute.
03 - Pour in the broth slowly while stirring. Mix in bouillon, herbs, salt, and pepper.
04 - Let chicken cook at a boil, then simmer covered for 10 minutes. Take it out and chop into pieces.
05 - Mix in milk and rice. Taste and tweak the flavors, then serve.

# Notes:

01 - Works with a slow cooker, too.
02 - Use any wild rice mix you like.
03 - Skip chicken to make it vegetarian.

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