Creamy Chicken and Wild Rice Soup
2 Tablespoons butter
2 large carrots, peeled and diced
2 large celery stalks, diced
1 small sweet or white onion, diced
3 cloves garlic, minced
1 medium zucchini, halved and sliced
1 medium squash, halved and sliced
1/4 cup fresh parsley, chopped
1 package of long grain and wild rice, prepared according to directions
(I prefer to use Uncle Ben's Brand)
3 cups cooked, diced chicken
4 cups chicken broth
1 teaspoon salt
1/2 teaspoon ground black pepper
1/2 cup flour
2 cups milk (preferably 2%)
Good white wine
Parmesan cheese
Prepare rice according to package and set aside.
In a large stockpot over medium-high heat, melt butter. Add carrots, celery, onion and garlic and cook until softened, about 5 minutes.
Add zucchini, squash, parsley, salt and pepper and cook for another 2-3 minutes.
Add chicken broth and chicken and bring to a boil. Cover and simmer for 5 minutes.
In a large microwave proof measuring glass (preferably 4 cup), heat milk in microwave for 1 minute. Add flour and whisk until all of the lumps are gone. Add to soup along with the cooked rice and stir well.
Add a generous pour of good white wine, about 1/3-1/2 cup (this is a relatively inexpensive Sauvignon Blanc wine but it is good for cooking. Make sure you test the wine before adding it to the soup) .
Cover and let simmer for about 10 minutes. Serve topped with shredded Parmesan cheese and a side of crusty french bread. Serves 8.
**Note** If I have leftovers, I put it into single serving containers and put them in the freezer. I take these to work and pop them in the microwave for lunch.
