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
-
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.
-
Add rice, chicken broth, and water; bring to a boil. Cover, lower to a simmer, and let cook for 15 minutes.
-
Heat heavy cream and milk in a small saucepan over low heat. Stir into the soup. Stir in the shredded chicken.
-
Cook about 30 minutes or until the rice is cooked. Season with salt and pepper to taste.