- 8
Ingredients
- 1/4 c. onion
- 2 garlic cloves
- olive oil
- 1/2 c. each carrot and celery
- 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
- 1/2 cup all-purpose flour
- 6 T cup butter
- 1/2 cup heavy cream
- 1 1/2 cup milk
Preparation
Step 1
First, saute about 1/4 c. onion with a couple of garlic cloves in a bit of olive oil, and add a 1/2 c. each carrot and celery and saute for a couple of minutes until softened.
In a large pot over medium heat, combine broth, water and chicken. Add the carrots and celery. 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 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.