Creamy Chicken and Wild Rice Soup Recipe

Ingredients
<br>- 4 cups chicken broth
<br>- 2 cups water
<br>- 2  cooked, boneless chicken breast halves, shredded
<br>- 1 (4.5 ounce) package quick cooking long grain and wild rice with seasoning packet
<br>- ½ teaspoon salt
<br>- ½ teaspoon ground black pepper
<br>- ¾ cup all-purpose flour
<br>- ½ cup butter
<br>- 2 cups heavy cream
<br><p></p>Directions
<br>step 1: 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.
<br>step 2: 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.
<br>step 3: Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.
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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
- ½ teaspoon salt
- ½ teaspoon ground black pepper
- ¾ cup all-purpose flour
- ½ cup butter
- 2 cups heavy cream

Directions
step 1: 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.
step 2: 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.
step 3: Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.

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