Creamy Chicken & Wild Rice Soup

Creamy Chicken & Wild Rice Soup

1.     1 cup uncooked wild rice (I used Uncle Ben’s and included the spice packet.)
2.     2 tsp extra virgin olive oil
3.     1 small onion, diced
4.     1 tsp fresh thyme
5.     3 celery stalks, sliced
6.     3 carrots, sliced
7.     2 garlic cloves, minced
8.     2 potatoes, peeled and diced
9.     3 cups chicken stock
10.     3 cups skim milk
11.     1/3 cup flour
12.     4 to 8 ounces reduced fat cream cheese, cut into cubes
13.     2 cups cooked skinless boneless chicken breasts, chopped
14.     Salt & Pepper
15.     Parsley, chopped for garnish

Directions:

•     Cook rice according to package directions. When cooked, set aside.
•     In a large dutch oven, bring the heat to medium and add oil. When the oil is warm, add onion & thyme. Stir & cook for 2 minutes. Add celery, carrots, and garlic. Saute for another 5 minutes. Add potatoes and stock; bring to boil. Cover pot; reduce heat to a simmer until potatoes are tender.
•     Combine milk and flour; stir with a wisk and make sure there are no clump. Pour milk mixture into soup and let simmer for 10 minutes. Stir in cream cheese. When all of the cream cheese has dissolved, add in rice & chicken. Let all of the ingredients fold into the soup and warm up. Taste and season with salt & pepper if needed. Garnish soup with parsley.