Chicken soup with wild rice and melted cheese

Chicken soup with wild rice and melted cheese

Ingredients

• Wild rice 1 glass
• Onion 240 g
• Garlic 2 cloves
• Potatoes 300 g
• Chicken bouillon 3 glasses
• Milk 2% 3 glasses
• Wheat flour glasses
• Processed cheese 300 g
• Chicken breast fillet 2 pieces
• Freshly ground black pepper 1/2 teaspoon
• Salt 1/4 teaspoon
• Chopped parsley 20 g
• Vegetable oil taste

Directions

1. Cook the rice in a saucepan of boiling salted water until tender. In another saucepan, boil the chicken, cool and cut into small pieces.
2. Heat a saucepan over medium heat and add some vegetable oil. Then add finely chopped onion and chopped garlic and sauté for 3 minutes. Add stock and small diced potatoes. Bring to a boil, reduce heat, cover and cook for 5 minutes until the potatoes are tender.
3. In a bowl, combine milk and flour and add to soup. Cook for 5 minutes, until the soup thickens slightly. Remove from heat and add cheese, rice, chicken, pepper and salt. Stir until cheese dissolves, sprinkle with parsley and serve.