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). © FirstPageRecipes.com |
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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