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Chicken and Wild Rice Soup

1 hour 15 mins
20 mins
  • 4 tbsp. unsalted butter
  • 3 celery ribs
  • 2 carrots
  • 1 medium onion
  • 2 clove garlic
  • 1 1/2 tsp. thyme
  • salt
  • pepper
  • 1/4 c. all-purpose flour
  • 1 c. wild rice
  • 2 qt. chicken stock or low-sodium broth
  • 2 c. water
  • 4 c. roasted rotisserie chicken or turkey
  • 1 c. heavy cream




  • In a large saucepan, melt the butter.
  • Add the celery, carrots, onion, garlic, thyme and a generous pinch each of salt and pepper and cook over moderate heat, stirring occasionally, until the vegetables just start to soften, about 10 minutes.
  • Sprinkle the flour over the vegetables and cook, stirring, until evenly coated and lightly browned, about 3 minutes.
  • Add the wild rice to the saucepan and gradually stir in the stock and water.
  • Bring to a boil, then simmer over moderately low heat, stirring occasionally, until the vegetables are tender, about 30 minutes.
  • Add the chicken and simmer, stirring occasionally, until the wild rice is tender, 10 to 15 minutes longer.
  • Stir in the cream and season with salt and pepper.
  • Ladle the soup into bowls and serve.