Cream of Chicken and Wild Rice Soup
Slightly adapted from Genius Kitchen
Ingredients
- 6 cups chicken broth
- 2 chicken breast halves cooked, boneless & cubed
- 1 (6 ounce) package long grain and wild rice blend, fast cook
- 1/2 tsp ground black pepper
- 1/2 cup all-purpose flour
- 3/4 cup butter (12 tbsps, or a stick and a half)
- 1 cup carrot diced
- 1 cup celery diced
- 1 cup onion diced
- 2.5 cups heavy cream
- 1/2 cup whole milk
Instructions
-
Open rice, pull out seasoning packet and set aside.
In a small bowl, combine pepper and flour. Set aside.
In a large pot over medium heat, combine broth and chicken. Bring to a boil, then stir in rice. Cover and remove from heat.
In a medium saucepan over medium heat, melt butter. Add carrots, celery and onion and saute for 5 minutes. Stir in contents of seasoning packet, and continue cooking vegetables until softened, about 5 minutes more. Add seasoned flour gradually while constantly stirring, to form a roux. Saute roux for 3-4 minutes to cook out raw flour taste.
Combine heavy cream & milk & whisk in, a little at a time, until fully incorporated and smooth. Cook until thickened, about 5 minutes.
Stir cream mixture into broth and rice. Cook over medium heat until heated through and rice is done,15-20 minutes.
Recipe Notes
Alternatively, for those who cannot get the fast cook version of the rice, you can put the broth on to boil and cook the 25-minute version of long grain and wild rice blend according to the directions, while sautéing the veggies in the butter. Then follow the rest of the directions above, adding the rice/broth to the cream mixture. You can also use fat-free half and half with no appreciable difference in flavor. Enjoy!