They say chicken soup is good for the soul, but this hearty recipe is also good for your teeth thanks to the calcium provided by the milk and cheese.

Ingredients:

1 cup uncooked wild rice

1 tablespoon of 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 cubed

3 cups milk

⅓ cup all-purpose flour

10 ounces shredded cheddar cheese

2 cups cooked chicken, shredded

¼ teaspoon salt

½ teaspoon pepper

Directions:

1. Cook rice according to package directions.

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. 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. Then add rice, chicken, salt and pepper and mix well. Enjoy!