Wednesday, October 20, 2010

Creamy Chicken and Wild Rice Soup

Creamy Chicken and Wild Rice Soup
8 servings

4 cups chicken broth
2 cups water
2 cooked, boneless chicken breast halves, shredded
1 (6.2 ounce) package Uncle Ben's fast cooking long grain and wild rice with seasoning packet
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup all-purpose flour
1/2 cup butter
2 cups heavy cream (you can substitute up to one cup with milk)
1/2 cup chopped onions
1/2 cup chopped carrots
1/2 cup chopped celery
a tbls or two of olive oil

1. Saute the onion, carrots and celery with a little olive oil and garlic.

2. In a large pot over medium heat, combine broth, water, chicken and sauteed vegetables. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat. 

3. In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes. 

4. Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes. 
I double this recipe because there are a lot of us and the leftovers are wonderful. Just thin it out with a little milk and it taste just as good as they day you made it.