Number of servings

Serves 8


  1. 1 teaspoon olive oil
  2. 4 cups finely chopped onion
  3. 2 cups finely chopped carrots
  4. 2 cups finely chopped celery
  5. 6 cups low-sodium chicken stock
  6. 2 1/4 cups water
  7. 1 cup uncooked wild rice
  8. 2 tablespoons chopped fresh thyme
  9. 1 tablespoon chopped fresh rosemary
  10. 1 bay leaf
  11. 1/2 teaspoon ground black pepper
  12. 8 ounces shredded cooked chicken breast
  13. 2 cups skim milk
  14. 1/4 cup half-and-half
  15. 1/4 cup cornstarch


Heat a large sauce pot to medium-high heat. Add the oil. Once the oil is heated, add the onions, carrots and celery. Cook for about 5 minutes until vegetables are tender. Add the chicken stock, 2 cups water, wild rice, thyme, rosemary, bay leaf and pepper to the pot. Bring to a low boil and cook for about 45 minutes. Stir in chicken, milk and half-and-half and cook for 5 minutes. In a small bowl, combine the cornstarch and 1/4 cup water. When the soup begins to boil, slowly whisk in the cornstarch slurry and cook for a few minutes to thicken. Remove soup from heat, and remove the bay leaf before serving.