Creamy Chicken and Wild Rice Soup

Season the thinly cut chicken breasts with the salt, pepper, and garlic blend.

Prepare your vegetables: slice the carrots and celery, dice the onion, and mince the garlic.

In a large pot or Dutch oven, heat 2 tablespoons of oil over medium heat.

Add the seasoned chicken to the pot and cook until thoroughly done. Remove the chicken, set it aside, and give it a rough chop.

To the same pot, add 1 tablespoon of butter. Add the diced onion, sliced carrots, and celery. Season with salt and pepper and cook for 10 minutes until softened.

Stir in the minced garlic and cook for one more minute until fragrant.

Add the remaining 3 tablespoons of butter. Once melted, stir in the flour to create a roux and cook for 3-4 minutes, stirring constantly.

Slowly pour in the chicken broth, stirring and scraping the bottom of the pot to incorporate any browned bits.

Gradually stir in the heavy cream until well combined.

Add the two boxes of long grain and wild rice mix, along with their included seasoning packets.

Return the chopped chicken to the pot and stir everything together.

Bring the soup to a boil, then reduce the heat to a simmer. Cover the pot and cook for 20-25 minutes, stirring occasionally.

The soup is ready when the rice is fully cooked and the broth has thickened. Serve hot.