Chicken Wild Rice Soup

Ingredients

• Butter

  Salted

  ½ cup or 114g

• Carrots

  Raw

  2 medium or 122g

• Celery

  Raw

  2 stalks, large (11 inches long) or 128g

• Onions

  Raw

  1 medium or 110g

• Wheat flour

  White, all-purpose, unenriched

  ½ cup or 63g

• Chicken broth

  Soup, canned, less/reduced sodium

  4 cup or 960g

• Canned chicken

  No broth

  4 cup or 820g

• Wild rice

  Cooked

  2 cup or 328g

• Sour cream

  Reduced fat

  ½ cup or 115g

• Salt

  Table

  ½ tsp or 3g

• Pepper

  Spices, white

  ¼ tsp, ground or 0.6g

• Parsley

  Raw

  1 tsp or 1g

Directions

1. In a Dutch oven, heat butter over medium-high heat. Add carrots, celery, and onion; cook and stir until tender.
2. Stir in flour until blended; cook until bubbly. Gradually stir in broth. Bring to a boil, stirring constantly; cook and stir 1-2 minutes or until thickened.
3. Stir in remaining ingredients; return to a boil. Reduce heat; simmer, uncovered, 20 minutes, stirring occasionally until wild rice is tender. Enjoy!

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