Creamy Chicken and Wild Rice Soup

eatingwell.com

Susan Mckeller

10-18-21 with Cheryl. NOT good! Do not repeat

2 tablespoons olive oil

1 ½ pounds skinless, boneless chicken thighs

2 (8 ounce) packages sliced fresh button mushrooms

1 (32 ounce) carton reduced-sodium chicken broth

2 cups water

1 ½ cups thinly sliced leeks

1 ½ cups ½-inch slices celery

¾ cup uncooked wild rice, rinsed and drained

¾ teaspoon salt

1 (12 ounce) package soft, silken-style tofu

1 cup low-fat milk (1%)

¼ cup all-purpose flour

1 tablespoon fresh thyme leaves

Directions at eatingwell.com

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