Ingredients
2 tbsp olive oil
1 cup thinly sliced carrots
1 cup thinly sliced celery
1 cup diced onion
2 tsp minced garlic
3 tbsp butter, cut into pieces
4 cups chicken broth
2 (8oz) boneless chicken breasts, cooked and cut into 1/2 inch pieces
1 cup quick cooking wild rice blend
1 cup half and half
1/2 cup freshly grated Parmesan
Preparation
In a large Dutch oven heat oil over medium heat.
Add carrots, celery, onion, garlic and salt and pepper to taste; cook and stir 6 to 8 minutes or until softened.
Add butter; cook until melted. Sprinkle vegetables with flour; cook and stir 2 to 3 minutes.
Gradually add broth, stirring to loosen up any browned bits.
Add chicken and rice blend. Bring to boiling. Reduce heat to a simmer, and cook 15 to 20 minutes or until rice is al dente. Season with salt and pepper to taste.
Add half and half and Parmesan; stir until soup is creamy and cheese melts.
Serve immediately.
