Favorite Chicken and Rice Soup

Caroline Hale

This yummy soup is a good staple - it's easy with not too many ingredients. I buy the rice at Dan's because I know I can always find it there. I also use a precooked rotisserie chicken to make it easier. When my dad was sick and going through chemo treatments this was one of the only recipes that sounded good to him and it quickly became a family favorite. We also use it for showers and parties and everyone always asks for the recipe.

1 Tbsp. coconut oil
1/2 cup chopped red onion
1/2 cup diced carrots
1 tsp. dried marjoram
2 Tbsp. flour
1 pkg. NearEast long grain wild rice (plain or garlic)
4 cups low sodium chicken broth
3 cups water
3/4 cup heavy cream
1/4 cup milk
1 cup shredded cooked chicken
Salt to taste
1/4 tsp. pepper

Melt coconut oil in large soup pan over medium heat; add onion and carrots and cook until softened. Add marjoram, flour and seasoning packet from rice box. Stir to combine. Add rice, chicken broth, and water and bring to a boil, cover, lower to simmer and let cook 15 minutes. Heat heavy cream and milk in a small sauce pan over low heat. Stir into soup, stir in chicken and cook 30 minutes or until rice is cooked through. Add salt and pepper to taste.