Soup definitely warms the soul on a cold winter's day. And it has been mighty cold around here lately. This recipe comes from my childhood church cookbook.
Chicken and Wild Rice Soup
1/4 c olive oil
1/2 c chopped onion
1/2 c chopped celery
1 c shredded carrots
1/2 c flour
1 t salt
2 14 oz cans chicken broth
2 c wild rice (or white and wild mixture)
2-3 chicken breasts
1 c half and half
Heat oil in large pot.
Add onions, celery, and carrots and cook until tender.
Sprinkle with flour, stir and cook for 1 minute.
Add broth and cook until mixture comes to a boil.
Add in rice, chicken, salt and pepper.
Reduce to a simmer and cook until chicken and rice are done.
Remove chicken and cut into bite-sized pieces then return to pot.
Add half and half.