Chicken & Wild Rice Soup

I have to admit, it's not really a soup kinda day here in San Jose but these ingredients were begging to be used before they went out with the trash - one of my least favorite things to do. So into a soup ya go! It was a double plus because it is another Iowa Girl Eats recipe that I have been wanting to try for awhile.  That girl knows how to cook and I really like her style, so ya'll have to bear with me trying out her recipes.  The other bonus is that I am a single parent this week and I do-not-have-time to cook anything elaborate, so I'll be slurping this down all week.  There is nothing fancy about this recipe but is is warm, hearty and easy.  Great for any meal!

Prep time: 10 mins
Cook time: 1 hour - 1 hour & 15 mins
Serves: 6

INGREDIENTS:
2 tbsp butter
1/2 small onion or 1 large shallot, chopped
2 celery stalks, chopped
2 small carrots, chopped
salt & pepper
2 garlic cloves, minced
1/2 tsp dried thyme
8 cups chicken broth
2 chicken breasts, cut in half
3/4 cup wild/brown rice blend
1 cup milk
1/4 cup flour

DIRECTIONS:
Melt butter in a large soup pot over medium heat. Add onion, celery and carrots, season with salt & pepper, then saute until tender, about 10 minutes.  Add garlic and thyme then saute for 1 more minute.

Add chicken broth then increase heat to high and bring to a boil. Add chicken breast halves and cook until no longer pink in the center, about 10 minutes, then remove to a plate and set aside. Shred when cool enough to handle. Add wild/brown rice blend to the pot then place a lid on the top, turn heat down to medium-low and simmer for 40-50 minutes until rice is tender.

In a small bowl, whisk together 1/4 cup milk and flour until smooth then add remaining milk. Slowly drizzle into soup while stirring. Add chicken then simmer soup for 10 more minutes uncovered and serve.