Creamy Chicken and Wild Rice Soup- Joani Parrish

Ingredients:
2 boneless skinless chicken breasts
2 carrots chopped
2 celery chopped
1 onion
1 1/2 cup frozen green beans
1 cup frozen corn
2 cloves of garlic
2 cups of cooked wild rice or 1 cup uncooked
4 cups chicken broth
3 cups milk
Salt, pepper, and parsley to taste

Directions:
   1. Sauté celery, carrots, onions, green beans, corn, garlic, and seasonings, in evoo until softened.
   2. Cover with chicken broth and boil chicken and veggies.
   3. When chicken is cooked through remove and cube or shred.
   4. Add rice, milk and cook on low til rice is done and sauce has thickened. Do not let milk boil. You can also add a little flour to help it thicken.

~I like to serve with warm homemade biscuits or in bread bowls. I hope you enjoy!