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Chicken and Wild Rice Soup

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“The cheese and a flour-and-milk mixture keep this soup creamy. A great soup to keep warm in the Crock Pot for a "Come and get it when you are ready" dinner. Leftovers are great reheated, but I bet you don't have much for that. I made a few changes to this recipe, original from Cooking Light, September 2004”
READY IN:
3hrs 30mins
SERVES:
8
UNITS:
US

Ingredients Nutrition

Directions

  1. Heat a large Dutch oven over medium-high heat. Coat pan with cooking spray. Add onion and garlic; sauté 3 minutes. Add broth and potato; bring to a boil over medium-high heat. Cover, reduce heat, and simmer until potato is tender.
  2. Combine milk and flour in a medium bowl, stirring well with a whisk. Add the milk mixture to potato mixture; cook until slightly thick, stirring constantly.
  3. Remove from heat; add cheese, stirring until cheese melts.
  4. Stir in rice, chicken, pepper, and salt.
  5. Add parsley the last few moments before serving.
  6. Serve with crusty Italian Bread.

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