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Chicken & Wild Rice Soup

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A warm hearty soup!

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Rate this recipe 4/5 (1 Votes)
Chicken & Wild Rice Soup 0 Picture

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

Details

Servings 8
Preparation time 15mins
Cooking time 45mins

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.

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