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Creamy Chicken and Wild Rice Soup (freezer friendly)
Ingredients
  • 8 tablespoons (1 stick) butter, divided (I love Kerrygold brand.)
  • 1 cup diced yellow onion
  • 1 cup diced celery, leaves and all
  • 1 cup peeled and diced carrots
  • Salt and pepper
  • 2 cloves garlic, minced (or 1 teaspoon pre-minced garlic)
  • 1 quart (32 ounces) store-bought or homemade chicken broth
  • 1 teaspoon poultry seasoning
  • 1 to 1 ½ pounds boneless, skinless chicken breasts (sub: boneless chicken thighs)
  • ½ cup whole wheat flour (sub: all-purpose flour or gluten-free baking flour)
  • 2 cups whole milk
  • 2 cups cooked wild rice blend (I recommend Lundberg Organic Wild Rice Blend-see notes in article above.)
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