Creamy Chicken with Wild Rice Soup!

This soup will come in handy for the cold days ahead! Enjoy!

Creamy Chicken with Wild Rice Soup
3 cups of cooked wild rice
1 whole large onion, diced
1 whole carrot, peeled and diced
1 stalk of celery, diced
1 pound of boneless, skinless chicken breast, cubed
Dashes of salt and pepper to taste
1 whole dried bay leaf
¼ cup of olive oil
1 cup flour
8 cups of chicken broth
1 tbsp of Dry Sherry(optional)
1 cup fat-free half and half
-In a large soup pot, heat oil to medium-high. Add onion, carrot, celery, and chicken. Sprinkle with salt and pepper, and add bay leaf. Sauté for about 3-5 minutes, or until the veggies are softened. Sprinkle in flour, a little bit at a time, stirring and cooking until flour is blended in. (Don’t let it brown.) Slowly add chicken broth, stirring until the broth and roux are blended. Add the wild rice and adjust your seasonings. Heat thoroughly. Add the sherry and the half-and-half. Reheat gently, but do not boil. Remove bay leaf before serving.

We hope everyone had a wonderful Thanksgiving Holiday!
Cupcake Wishes and Cookie Dreams! :)