This comforting soup is made with a base of low sodium chicken broth, celery, carrots, and onion. Cooked wild rice and cubed chicken breasts are added for protein and flavor. A combination of instant nonfat dry milk, cornstarch, and seasonings are mixed with a small portion of the broth to create a thickening agent for the soup. The soup is simmered for 5-10 minutes to allow the flavors to blend and the vegetables to become tender.
In a small bowl, combine dry milk, corn starch, instant bouillon, onion flakes, basil, thyme and pepper, dissolve with a small portion of chicken broth; set aside.
In a large saucepan, combine remaining broth, celery, carrots and onion.
Cook until vegetables are crisp tender.
Gradually add dry milk mixture. stir in wild rice and chicken. Simmer 5 to 10 minutes.
