Creamy Chicken & Wild Rice Soup
4 cups chicken broth 1 cup chopped carrots
2 cups water 1 cup chopped celery
2 cooked, boneless chicken breast ¾ cup flour
Halves, shredded ½ cup butter
1 (4.5 oz) pkg. quick cooking long 2 cups heavy cream
Grain & wild rice with seasoning packet ½ tsp. salt & pepper (to taste)
In a large pot over medium heat, combine broth, water and chicken. Bring just to boiling, then stir in carrots, celery, rice, reserving seasoning packet. Cover and remove from heat. In a small bowl, combine salt & pepper & flour. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce 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. Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10-15 minutes.
No comments:
Post a Comment