Creamy Chicken and Wild Rice Soup
Source of Recipe
Stephanie G. at Allrecipes.com
Recipe Introduction
This soup was recommended to me by Mike’s cousin, Cecilie. Everything I’ve ever tasted of hers was excellent, so I was eager to try this. Really outstanding soup and not at all difficult to make. Some folks at allrecipes suggested adding bacon or mushrooms or wine, but I found it perfect. On reheating it did get a little thick – I just thinned out with a little chicken broth and it was fine.
List of Ingredients
• 4 cups chicken broth
2 cups water
2 cooked, boneless chicken breast halves, shredded
1 (4.5 ounce) package quick 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
Recipe
Over medium heat, in a Dutch oven, mix broth, water and chicken. Bring just to a boil and stir in rice, reserving the seasoning packet. Cover, remove from heat and set aside.
In a small bowl, mix the salt, pepper and flour. Over medium heat in a saucepan, melt the butter. Stir in the seasoning packet until the mixture is bubbly. Reduce the heat to low and make a roux with the flour mixture. Whisk in the cream gradually and stir until smooth. Cook about 5 minutes, until it has thickened.
Stir the roux into the chicken and rice mixture. Cook over medium heat until hot.
Serves 8.
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