- 1 cup chopped celery
- 1 cup chopped carrots
- 1/2 onion, diced
- 1 tsp. minced fresh rosemary
- 2 Tbl. olive oil
- 3 large boneless chicken breasts, cut into cubes
- 2 (32 oz.) containers of reduced sodium chicken broth
- 1 box of wild rice with seasoning packet
- 1 (8.5 oz) heat & serve pack of wild rice (I used Archer Farms- from Target)
- roux (4 Tbl. butter & 4 Tbl. flour)
- 1/2 cup cream or half & half
- 2 cups shredded Swiss & gruyere cheese
- salt & pepper to taste
In a large pot, heat the 2 Tbl. of oil over medium heat. Add in the chopped celery, onions, carrots and rosemary and sauté until tender. Season with a bit of salt and pepper. Add the cubed boneless chicken to the veggies and brown the chicken. Stir in the contents from the wild rice box and the seasoning packet that came with it. Also add heat & serve wild rice pack. Now add both containers of chicken broth. Stir and cover with lid. Reduce heat and allow to simmer for 30 minutes.
Make a roux in a small pan. Do this by melting your butter over medium low heat and then adding in your flour, stirring constantly and letting it bubble. Cook the roux for a few minutes until it starts to deepen in color. Stir your roux into the soup and allow to simmer uncovered for 10 more minutes. Turn off the heat and pour in the cream and cheese. Stir to combine and allow the cheese to melt. Garnish with a sprig of fresh rosemary, serve and enjoy!
