In a soup pot over medium heat add oil. Add celery, onion, and carrots. Saute for 5-8 minutes until soft. Stir in garlic. Continue cooking for 1 minute.
1 tablespoon olive oil, 1 cup diced celery, 1 small diced onion, 1 cup diced carrots, 1 clove garlic
Add chicken broth and wild rice. Stir and cook for 45 minutes, until rice is cooked.
8 cups chicken broth, ¾ cup wild rice mix
Stir in chopped chicken, salt, pepper and thyme.
1 cup cooked chicken, 1 teaspoon salt, ½ teaspoon pepper, ¼ teaspoon dried thyme
In a small bowl, mix cornstarch and water. Pour into soup mixture while stirring. Simmer over medium for 10 minutes.
¼ cup cornstarch, 2 tablespoons water
Stir in milk half and half. When heated through, soup is ready to serve.
1 cup milk, 2 cups half and half
Notes
Chop onions, carrots and celery in small uniformed size
Use whole milk and half and half or heavy cream. If you'd prefer lower fat and calories, use all milk and increase cornstarch by 1-2 tablespoons.
Taste soup before serving and add additional salt and pepper if needed
Top with freshly chopped chives or parsley, if desired