Creamy Chicken And Wild Rice Soup
8 servings
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
½ teaspoon salt
½ teaspoon ground black pepper
¾ cup all-purpose flour
½ cup butter
2 cups heavy cream
Instructions
Step 1
In a large pot over medium heat, combine broth, water and chicken. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat.
Step 2
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.
Step 3
Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.
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