Soup Recipe: Creamy Chicken and Wild Rice

  • 3  14.5 ounce cans chicken broth
  • 2 cups water
  • 2 cooked, boneless chicken breast halves, shredded
  • 1 6 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
  • 1/2 cup butter
  • 2 cups heavy cream

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.

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.

Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.

*If you like a thicker soup, use two boxes of the long grain and wild rice.

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