Mouth-friendly recipe: Chicken and wild rice soup

They say chicken soup is good for the soul, but this hearty recipe is also good for your teeth thanks to the calcium provided by the milk and cheese.


1 cup uncooked wild rice

1 tablespoon of olive oil

1 cup chopped onion

1 large carrot, peeled and chopped

2 minced garlic cloves

3 cups chicken broth

1 ½ cups potatoes, peeled and cubed

3 cups milk

⅓ cup all-purpose flour

10 ounces shredded cheddar cheese

2 cups cooked chicken, shredded

¼ teaspoon salt

½ teaspoon pepper



1. Cook rice according to package directions.

2. Coat the bottom of a Dutch oven or large pot with olive oil, then sauté onion, carrot and garlic for 3 minutes over medium heat.

3. Add broth and potatoes and bring to a boil. Cover, reduce heat and simmer for 5 minutes or until potatoes are tender.

4. Combine milk and flour in a bowl and whisk until well combined. Add the milk mixture to the soup and cook for 5 minutes or until slightly thick, stirring constantly.

5. Remove from heat and add cheese, stirring until it melts.

6. Then add rice, chicken, salt and pepper and mix well. Enjoy!