Monday, April 22, 2013

Creamy Chicken and Wild Rice Soup

This is my current favorite soup recipe. I got the recipe from my mom. It is really easy to make and is so yummy! It is perfect for the short little cold snaps we have been getting.

Creamy Chicken and Wild Rice Soup

4 cups chicken broth
2 cups water
2 cooked boneless chicken breast halves, shredded or 1 can chicken, shredded
1 (4.5 ounce) package quick cooking long grain and wild rice (I use Rice-A-Roni)
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 cup flour
1/2 cup butter
2 cups milk

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

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

Whisk cream mixture into broth and rice. Cook over medium heat until heated through, about 5-10 minutes.

Thanks to Heather Rowley for her recipe! Click HERE to find more of her wonderful concoctions.

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