1 tbsp instant chicken bouillon
2 skinless (bone-in) chick breasts
¾ cup finely chopped onion
½ cup uncooked wild rice
¼ tsp dried thyme
¼ tsp dried rosemary
pinch white pepper
12oz can evaporated milk
3 tbsp flour
⅓ cup sliced scallions
Cook
chicken over medium-high heat for a couple minutes on each
side until nicely browned. Add water,
bouillon, onion, wild rice, thyme, rosemary and white
pepper and bring to a boil. Reduce heat
to low, cover and simmer for 25 minutes or until chicken is cooked. Remove chicken from pot and set aside. Cook soup for an additional 30 minutes until
rice is tender. Place ½ cup of the milk and all the flour in a jar and shake until
smooth. Add the remaining milk into the
pot. Increase heat to medium and let
mixture come to a boil. Slowly pour in
the flour/milk mixture, stirring constantly.
Cook for a minute or two until it thickens slightly. Pull chicken apart from the bones and tear
into bite sized pieces. Add back to soup
and simmer. Garnish with scallions.
