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Creamy Chicken And Wild Rice Soup
This recipe uses quick-cooking long grain and wild rice to reduce cooking time.
45 minutes,   8 servings
recipe image
2 ½ cups Chicken broth
1 ¼ cups Water
1 ½ cups Chicken cut in to 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 (1/8 tsp) and pepper (1/4 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) and celery (1 stalk, thinly sliced) oil (1 tsp), and sautee until celery is tender.
4.  Add chicken broth (2 1/2 cups), water (1 1/4 cup), 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, pepper and flour (5 tbsp).  ©
8.  In a separate medium saucepan over medium-low heat, melt the remaining butter (most of one stick).
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.
recipe image Creamy Chicken And Wild Rice Soup

Creamy Chicken And Wild Rice Soup serving suggestion

Creamy Chicken And Wild Rice Soup. Recipe on first page, not a blog.