Creamy Chicken and Wild Rice Soup
  • ½ cup carrots, chopped (or coined)
  • ½ cup celery, diced
  • ½ cup broccoli buds (mushrooms are a good substitute)
  • ½ cup diced onion
  • ¼ cup paste style chicken base, low-sodium (I used an organic brand)
  • 2 cups of water
  • 2 cloves garlic, minced
  • 1 tsp finely chopped thyme
  • 2 cups of milk
  • 1 cup cooked wild rice
  • 1 Tbsp butter
  • 1 Tbsp flour (any flour will work great)
  • ¼ tsp fine grain sea salt
  • ½ tsp freshly ground black pepper
  • 2 cups monetary jack or Colby cheese, shredded (optical, but delicious)
  • 1 pound cooked chicken, cubed
  • parsley (optional) for serving
  1. In a soup pot, combine carrots, celery, broccoli, onion, chicken base, and water, and bring to a boil.
  2. Add milk, and wild rice, garlic, and thyme.
  3. Return to a boil.
  4. In a small saucepan, add the butter and cook until the mixture bubbles.
  5. Remove from heat and add to the soup (this will help thicken it)
  6. Stir until incorporated.
  7. Add the shredded cheese (if using), sea salt freshly ground black pepper, and chicken
  8. Stir to combine
  9. Simmer until incorporated.
  10. Taste and adjust spices if necessary
  11. Before serving, garnish with parsley, if desired
Recipe by Veggies By Candlelight at