Chicken Rice Wild Soup (Print Version)

# Ingredients:

01 - 4 cups (32 oz) chicken stock.
02 - 2 cups water.
03 - 1 bay leaf.
04 - 2 big chicken breasts, shredded after cooking.
05 - 1 box wild rice mix, with seasoning pouch.
06 - 1 spoon olive oil.
07 - Salt and pepper for taste.
08 - 1/2 cup diced carrots.
09 - 1/2 cup diced celery.
10 - Green onions for garnish.
11 - 1/2 cup diced onion.
12 - 3 minced garlic cloves.
13 - 1/2 spoon oregano, dried.
14 - 1/2 spoon black pepper.
15 - 2 cups milk, divided into two parts.
16 - 1/2 cup all-purpose flour.

# Instructions:

01 - Warm up a big pot with oil. Cook the onion, celery, and carrots for about 10 minutes till tender.
02 - Toss in the garlic, chicken stock, water, and 1 cup of milk. Stir it all together.
03 - Whisk flour into the leftover cup of milk until smooth. Slowly add it into the pot, stirring to thicken the soup.
04 - Bring in the rice, seasoning from the packet, and the shredded chicken. Let it cook for 20 minutes until the rice is done.
05 - Drop in the bay leaf, oregano, and some black pepper. Let the soup gently bubble for 15 minutes.
06 - Season with salt and more pepper to your taste. Sprinkle green onions on top before serving.

# Notes:

01 - Different brands of ingredients might change the taste slightly.

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