- 8
- 15 mins
- 45 mins
Ingredients
- 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
- 6 TBSP butter
- 2 cups Half & Half
- 1/2 Onion Diced
- 1/2 Cup Carrots sliced
- 1 Clove of garlic
- 1/2 Cup Celery
Preparation
Step 1
Cut chicken into cubes and boil in water and 1/2 can beer until chicken is done. Drain chicken and set aside
In a separate pan, saute garlic, onion, carrot and celery until onion is translucent- then remove from heat.
In a large pot over medium heat, combine broth, the sauteed veggies, 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 half & Half, 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.
Another good option is to add bacon.