Chicken & Wild Rice Soup

My BYU days, that's what this soup reminds me of and I wouldn't have it any other way. Like most college students I was incredibly poor and this soup saved me. For $2.00 I could get a cup of soup and a bagel to dip into it and boom, a warm and hearty was served.

What were your go to meals as a college student?

• 4 Cups Skim Milk

• 4 Tbsp. Butter

• 1/2 Cup Flour

• 2 Large Chicken Breasts (400 g raw), pre-cooked

• 1 Small White Onion (175 g)

• 2 Cloves Garlic (4 g)

• 3 Medium Sticks Celery, Chopped into small pieces (130 g)

• 3 Large Carrot Sticks, Peeled and cut into slices (180 g)

• 1 Cup Wild Rice Blend

• 1/4 tsp. Thyme

• 1/2 tsp Sage

• 1/2 tsp. Pepper

• 1/2 tsp. Cayenne Pepper

• 3 Cups Swansons Chicken Broth

1. Place a large pot on the stove top and melt butter over medium heat.

2. Saute the onion, garlic and celery 5-8 minutes until veggies have gone soft.

3. Reduce heat and add flour. Stir until a thick paste has been created.

4. Add broth & spices and stir until flour paste is mixed in.

5. Add milk and bring to a simmer over low-medium heat, stirring regularly to prevent burning.

6. Once soup is simmering add carrots, rice and cooked chicken and let simmer for 25-30 minutes stirring regularly.

Chicken & Wild Rice Soup