Mouth-friendly recipe

Chicken and wild rice soup

This flavorful soup will warm you up and fill you up. If chicken soup is good for the soul, it's also good for your mouth, thanks to tooth-building calcium and phosphorus and gum-supporting vitamin C.


1 cup uncooked wild rice

1 tablespoon olive oil

1 cup chopped onion

1 large carrot, peeled and chopped

2 minced garlic cloves

3 cups chicken broth

1 ½ cups potatoes, peeled and cut into ½-inch cubes

3 cups milk

⅓ cup all-purpose flour

10 ounces shredded cheddar cheese

2 cups cooked chicken, shredded

¼ teaspoon salt

½ teaspoon pepper


1. Cook wild rice for 45 minutes to an hour, according to package directions. Set aside when ready — it should be chewy but tender.

2. Coat the bottom of a Dutch oven or large pot with olive oil, then sauté onion, carrot and garlic for 3 minutes over medium heat.

3. Add broth and potatoes and bring to a boil. Cook on medium to high heat for 10 minutes. Cover, reduce heat and simmer for 5 minutes or until potatoes are tender.

4. Combine milk and flour in a bowl and whisk until well combined. Add the milk mixture to the soup and cook for 5 minutes or until slightly thick, stirring constantly.

5. Remove from heat and add cheese, stirring until it melts.

6. Add wild rice, chicken, salt and pepper; mix well. Enjoy!