This recipe uses quick-cooking long grain and wild rice to reduce cooking time.
45 minutes, 8 servings
| 2 ½ cups | Chicken broth |
| 1 ¼ cups | Water |
| 1 ½ cups | Chicken cut into small (soup-sized) pieces |
| 1 | Carrot, cut to brunoise (very small dice) |
| 1 | Celery stalk, thinly sliced |
| 1 tsp | Canola oil |
| 1 package | 4.5 ounce package of quick cooking long grain and wild rice with seasoning packet |
| 2 cloves | Garlic, minced |
| ⅛ tsp | Salt |
| ¼ tsp | Ground black pepper |
| 5 Tbsp | All-purpose flour |
| 1 stick | Butter, divided |
| 1 cup | Heavy cream |
| 1. Season chicken with salt (⅛ tsp) and pepper (¼ tsp) to taste. |
| 2. In a large sauce pan, sauté the seasoned chicken with two tablespoons of butter until cooked. |
| 3. Add to pan: garlic (2 cloves, minced), carrots (1, cut to brunoise), celery (1 stalk, thinly sliced), and canola oil (1 tsp), and sauté until celery is tender. |
| 4. Add chicken broth (2 ½ cups), water (1 ¼ cups), and cooked chicken to the pan. |
| 5. Bring the pan to just boiling, then stir in rice (1 package) and the seasoning packet. |
| 6. Cover the pan and remove it from heat. |
| 7. In a small bowl, combine salt (⅛ tsp), pepper (¼ tsp), and flour (5 Tbsp). © FirstPageRecipes.com |
| 8. In a separate medium saucepan over medium-low heat, melt the remaining butter (about 5 Tbsp). |
| 9. Reduce heat to low, then stir in the flour mixture vigorously to form a roux. |
| 10. Whisk in cream (1 cup), a little at a time, until incorporated and smooth. |
| 11. Cook until the cream mixture has slightly thickened. |
| 12. Stir the thickened cream mixture into the large pot with the other ingredients. |
| 13. Cook over low heat until everything is heated through, 10-15 minutes. |
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