1 cup skim milk (if you like your soup thicker, you can use ½ and ½)
3 slices Kraft American cheese (or cheddar)
Instructions
In a large heavy soup pot, heat the olive oil and sauté the onion, celery, carrots and chicken.
While sautéing, add the chicken seasoning, garlic powder, sage, thyme, sea salt and pepper. When chicken starts turning white, add the broth (both containers) and stir to combine. Add the corn and wild rice. Stir and cover simmering on low for 8-10 minutes.
Meanwhile, make the cheese sauce. In a separate small saucepan, melt the butter over medium low heat. Whisk in the flour. Cook stirring constantly, for 1-2 min.
Whisk in the milk and the three slices of Kraft American Cheese (cheddar).
Bring to a slow boil, and cook stirring constantly until thickened.
Stir the cheese sauce into the soup and cook on medium heat for 2-4 minutes to allow the sauce to thicken the soup and blend the flavors. Serve.
Recipe by Gluten Free Spinner at https://glutenfreespinner.com/2010/05/wild-rice-soup.html