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Creamy Rosemary Wild Rice Soup

 1 tbsp Cindy's Tuscan Herb Olive Oil
 1 large carrot, peeled and diced
 8 oz boneless, skinless chicken breast, cubed
 1 large parsnip, peeled and diced
 1 medium onion, diced
 3 tbsp minced fresh rosemary
 2 cloves garlic, minced
 2 stalks celery, diced
 1 qt low sodium chicken broth
 ½ cup cup wild rice
 2 tbsp flour
 2 cups fat-free half-and-half

In a large saucepan over medium-high heat, heat the Tuscan Herb Olive Oil. Add the cubed chicken breast and sear until browned, 4-5 minutes. The meat doesn’t need to be cooked through.


Add the onion, garlic, celery, carrot and parsnip, then cook until browned, 3-4 minutes.


Add the rosemary, chicken broth and wild rice. Bring to a simmer and cover.


Cook for 45 minutes, until rice is tender. Add flour and cook, stirring constantly until thickened. Add half-and-half, but do not boil or half-and-half will separate. Season with salt and pepper.