- 8
Ingredients
- Creamy Chicken and Wild Rice Soup
- Homemade Chicken Soup
- Spicy Chicken Thai Soup
- Chicken Soup with Matzo Balls
- Chicken Tortilla Soup I
- Easy Delicious Chicken and Rice Casserole
- Slow Cooker Chicken Taco Soup
- Grandma’s Chicken Noodle Soup
- Homemade Chicken Noodle Soup
- How to Bone a Chicken Breast
- Types of Salt
- Freshly Ground vs. Pre-Ground Pepper
- Measuring All-Purpose Flour
- Battle of the Butter: Salted vs. Unsalted
- All about Cream
- 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
Preparation
Step 1
Directions
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.
Kitchen-Friendly View
PREP
5 mins
COOK
20 mins
READY IN
25 mins