Chicken and Wild Rice Soup

Servings: 4 yield(s)
Prep Time: 30 mins
Cook Time: 30 mins
Total Time: 60 mins
Ingredients
  • 1 tsp coconut oil
  • 1/4 cup red onion
  • 1/2 cup carrots (diced)
  • 1 tsp dried marjoram
  • 2 tbsp flour
  • 1 package Near East Long Grain & Wild Rice with Flavor Packet
  • 4 cup low sodium chicken broth
  • 3 cup water
  • 1/2 cup heavy cream
  • 1/2 cup milk
  • 1 cup shredded chicken (or 1 store bought rotisserie chicken)
  • salt to taste
  • 1/4 tsp black pepper
Instructions
  1. Melt coconut oil in a large pan over medium heat. Add onion and carrots and cook until softened. Add dried marjoram, flour, and seasoning packet from the rice; stir to combine.
  2. Add rice, chicken broth, and water; bring to a boil. 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. Stir in the shredded chicken.
  4. Cook about 30 minutes or until the rice is cooked. Season with salt and pepper to taste.