Creamy chicken and wild rice curry soup

Alright family. Brett's mom gave us this recipe for a chicken and wild rice curry soup. If you like curry, you'll love this. And if you don't like curry that much (like Brett) you will probably still love this.

Creamy chicken and wild rice curry soup

Ingredients
1/2 cup butter (I used coconut oil to make it healthier)
1 medium onion chopped
1/2 - 1 cup frozen corn
1/2 cup celery chopped
1/2 sliced carrots
1 pound chicken breasts cubed
1/2 cup sliced mushrooms
3/4 cup flour (I used brown rice flour which is healthier)
6 cups of chicken broth
2 cups of cooked wild rice
1 tsp salt
1 tsp curry powder
1 tsp mustard powder
1 tsp dried parsley
1/2 tsp black pepper
1 cup slivered almonds (we didn't put this in)
2 cups non-fat half and half (yes it does exist)

Directions
Use 1/4 cup of the butter or coconut oil to sauté all the vegetables and chicken. Out the mushrooms in near the end so they don't over cook. Set that aside. Melt the other 1/4 butter in a skillet to make a white sauce. Add the flour. Gradually add the chicken broth. Add all the spices. Let summer for 5 minutes. Slowly add the half and half. Combine the sauce with the vegetables and chicken and the cooked rice in a soup pan or crockpot. Add almonds at this time. Let summer for an hour or we left ours in the crockpot on low while we were at church. Enjoy the deliciousness!

What we learned
The rice really should be cooked. We realized this after we combined everything with the raw rice. So we added some more broth and cream to the soup and cooked it a little longer. It did come out as more of a stew, but still good. I would recommend cooking it before so it doesn't take as long. I probably also added more vegetables and chicken than the recipe. We like a lot of veggies and meat. We also added some garlic and probably more pepper than it asked for. More flavor. Yum!

Anyway, hope you enjoy this soup as much as we do. Let me know if anyone tries it out!