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“My daughter in-law gave me a recipe for this soup and then I tweaked it to make it more to our liking. The original recipe called for half & half, but I use skim to cut the fat. The original recipe only called for 1/2 cup of flour, but my husband made the remark that it wasn't thick enough, so I increased the flour to 1 cup. I have cooked my own chicken breast to use and I have bought a rotisserie chicken for it.”

Ingredients Nutrition


  1. In a medium sauce pan combine wild rice in 1 quart of water; bring to boil, reduce heat, cover and simmer for 30 minutes.
  2. Meanwhile, in a large pot, cook onion, celery, and carrots in olive oil until almost tender. Stir in flour (mixture will be thick) and cook for 2 minutes. Slowly blend in chicken broth, then undrained rice. Bring to a boil and cook until slightly thickened. Stir in milk, rosemary, chicken, salt & pepper.
  3. Reduce heat and simmer for about 20 minutes or until rice is tender.

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