Serves: 5
Total Calories: 334
Put olive oil in the bottom of the Dutch oven, saute the celery, chicken and whole onion until the chicken is cooked.
Add the butter and flour, then stir until the flour is coated with oil. Immediately pour in the milk and allow it to boil.
When the soup is thickened up, add the cheese a little at a time until it is all melted.
Thin it out with vegetable stock until you achieve desired thickness. Add salt and pepper to taste and remove onion.
This Chicken and Wild Rice Soup recipe is from the Camp Chef Cookbook Cookbook. Download this Cookbook today.
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