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  1. #1
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    Dec 2009

    Default Creamy Chicken and Wild Rice Soup

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    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


    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.
    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.
    Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.
    Last edited by Caasanova; 04-09-2011 at 07:16 PM.
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