Creamy Chicken and Wild Rice Soup
We love making bread-bowls (putting bread dough on the bottoms of metal bowls) and putting this soup in it! So good!!
- 4 cups chicken broth
- 2 cups water
- 2 cooked, boneless chicken breast halves, shredded
- 1 (4.5 oz) package quick-cooking long-grain/wild rice (with seasoning)
- 1/2 tsp salt
- 1/2 tsp ground black pepper
- 3/4 cup all-purpose flour
- 1/2 cup butter
- 2 cups heavy cream
Preparation time 15mins
Cooking time 45mins
In a large pot, over medium heat, combine broth, water and chicken. Bring just to boiling then stir in rice (not the seasoning packet). Cover and remove from heat (let it sit for however long the package calls for).
In a small bowl, combine salt, pepper and flour. In a medium sauce pan, over medium heat, melt butter. Stir in contents of seasoning packet and cook until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoonfuls and form a roux (it will become a paste-like substance). Whisk in cream, little at a time, until fully incorporated and smooth. Cook until thickened - about 5 minutes.
Slowly stir the cream mixture into the broth and rice. Return pot to heat and cook over medium until heated through - about 10-15 minutes.
*When re-heating soup another day, it will be very thick...so try adding broth when reheating it.