Creamy Chicken & Wild Rice Soup

Creamy Chicken and Wild Rice Soup

INGREDIENTS:

3 T unsalted butter

1 medium yellow onion, diced

1 cup diced carrots

1 cup diced celery

4 cloves garlic, minced

1 T fresh sage, minced

1 T fresh thyme, minced

1 T ground black pepper

1 t salt

1/4- 1/2 t. crushed red pepper (I use 1/2t, but we like a little zip)

1 package, boneless chicken breast tenders, cut into bite-sized cubes

(I use Air Chilled Chicken, it's my fav)

6 cups low sodium chicken broth

1 1/4 cups Wild Rice Blend (I use Rice Select, Royal Blend), uncooked

4 oz (1/2 package) cream cheese, cubed in small cubes

2 T corn starch

2 T water

1 c heavy cream

DIRECTIONS:

1. Set Pressure cooker to Saute and melt butter in pot.

2. Add onions, carrots and celery and saute until softened.

3. Add garlic, sage, thyme, black pepper, salt and red pepper.

4. Then saute for 1-2 minutes more.

5. Add chicken pieces and saute until golden on all sides.

6. Pour in chicken broth.

7. Stir in rice.

8. Place lid on Pressure Cooker, then cook at High Pressure for 9 minutes.

9. Let pressure naturally release for 4-5 minutes then release remaining pressure with quick release.

10. Reset Pressure Cooker to Saute

11. Whisk together corn starch and water, then stir into pot.

12. Add cream cheese and stir to melt

13. Stir in heavy cream and taste to see if you need more salt/pepper.