Chicken and Wild Rice Soup

Chicken and Wild Rice Soup

Ingredients

• 1 teaspoon coconut oil
• 1/4 cup red onion diced
• 1/2 cup carrots diced
• 1 teaspoon dried marjoram
• 2 tablespoons flour
• 1 package Near East Long Grain & Wild Rice with Flavor Packet
• 4 cups low sodium chicken broth
• 3 cups water
• 3/4 cup heavy cream
• 1/4 cup milk
• 1 cup cooked and shredded chicken
• salt to taste
• 1/4 teaspoon black pepper

Instructions

• soften vegetable oil in a very giant pan over medium heat. Add onion and carrots and cook till softened. Add dried marjoram, flour, and seasoning packet from the rice; stir to mix.

• Add rice, stock, and water; awaken a boil. Cover, lower to a simmer, and let cook for quarter-hour.

• Heat cream and milk in a very tiny pan over low heat. Stir into the soup. Stir within the cut chicken.

• Cook regarding half-hour or till the rice is hard-baked. Season with salt and pepper to style.