Creamy Chicken and Wild Rice Soup
Source of Recipe
Stephanie G. at Allrecipes.com
Recipe Introduction
This soup was recommended to me by Mike�s cousin, Cecilie. Everything I�ve ever tasted of hers was excellent, so I was eager to try this. Really outstanding soup and not at all difficult to make. Some folks at allrecipes suggested adding bacon or mushrooms or wine, but I found it perfect. On reheating it did get a little thick � I just thinned out with a little chicken broth and it was fine.
List of 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
1/2 cup butter
2 cups heavy cream
Recipe
Over medium heat, in a Dutch oven, mix broth, water and chicken. Bring just to a boil and stir in rice, reserving the seasoning packet. Cover, remove from heat and set aside.
In a small bowl, mix the salt, pepper and flour. Over medium heat in a saucepan, melt the butter. Stir in the seasoning packet until the mixture is bubbly. Reduce the heat to low and make a roux with the flour mixture. Whisk in the cream gradually and stir until smooth. Cook about 5 minutes, until it has thickened.
Stir the roux into the chicken and rice mixture. Cook over medium heat until hot.
Serves 8.
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