Creamy Chicken and Wild Rice Soup

By vealam

Ingredients

• 2 tablespoons olive oil
• 1/2 cup chopped celery
• 1/2 cup diced carrots
• 1 cup diced mushrooms
• 4 cups chicken broth
• 2 cups water
• 1 cup of cooked chicken, cubed
• 1 4.3-oz package of long grain and wild rice & seasoning packet (I just used Rice-a-Roni)
• 1/2 cup butter
• 3/4 cup flour
• 2 cups half and half

Details

Servings 6
Preparation time 10mins
Cooking time 40mins
Adapted from sixsistersstuff.com

Preparation

Step 1

In a large sauce pot over medium heat, saute celery and carrots in the olive oil for about 5 minutes. Add in the mushrooms and saute for another 2 minutes.
Add the chicken broth, water, and chicken to the sauce pot. Bring to boiling, and then stir in rice (saving the seasoning packet for later). Cover and turn heat to low.
In a medium saucepan over medium heat, melt butter and then stir in seasoning packet until the mixture starts to bubble. Reduce heat to low and slowly whisk in flour, tablespoon by tablespoon, until it makes a thick paste. Slowly whisk in half and half until completely smooth. Continue cooking and stirring until it starts to thicken (about 5 minutes).
Stir cream mixture into the broth mixture and cook until heated through (about 10 minutes).