1boxRice a Roni Long Grain and Wild Rice4.3 oz box
Instructions
Heat the olive oil in a large pot or dutch oven over medium high heat. Add in the carrots, celery and onions to the pan. Sauté for 10-12 minutes until the onions are translucent.
Add in the chicken and garlic. Sauté for 4-5 minutes until the chicken is browned.
Then stir in the chicken broth, water, 1 cup of milk and seasonings. Allow the soup to simmer over medium high heat for 15 minutes.
Then whisk together the remaining milk with the flour. Stir this mixture into the pot. Then stir in the wild rice and the seasoning mixture from the package. Allow the soup to simmer for 20 minutes or until the rice is tender and cooked through.
Taste test the soup and add more salt and pepper if needed. Serve warm and enjoy!
Notes
Refrigerate the leftovers in an airtight container for up to 5 days. You can use cornstarch instead of flour to thicken the soup if you prefer.