Chicken and Wild Rice Soup

Ingredients:

• 1 teaspoon coconut oil, olive oil, or butter
• 1/4 cup onion, diced
• 1/2 cup carrots, diced
• 1-2 stalks of celery, diced
• 1-2 cloves garlic, minced
• 1 teaspoon Marjoram
• 2 tablespoons flour
• 1 box Long Grain & Wild Rice with Flavor Packet
• 4 cups chicken broth
• 3 cups water
• 3/4 cup heavy cream
• 1/4 cup milk
• 1 cup cooked and shredded chicken
• salt, to taste
• 1/4 teaspoon black pepper

Instructions:

1. Melt oil or butter in a large pan over medium heat. Add onion, celery, and carrots and cook until softened. Add dried marjoram, flour, and seasoning packet from the rice; stir to combine.
2. Add rice, chicken broth, and water; bring to a boil. Cover, lower to a simmer, and let cook for 15 minutes.
3. Heat heavy cream and milk in a small saucepan over low heat. Stir into the soup. Stir in the shredded chicken.
4. Cook about 30 minutes or until the rice is cooked. Season with salt and pepper to taste.