Sunday, February 21, 2010

Creamy Chicken and Wild Rice Soup

I love soups! This is a gem from my friend Kristi. It literally took like 10 minutes to make and is soooo creamy, warm, and delicious!
4 cups chicken broth

2 cups water

2 1/2 - 3 cups cooked and cubed chicken (I used the white meat from a rotisserie chicken)

1 (6.2 oz) box of quick cooking long grain and wild rice mix with seasoning packet

1/2 teaspoon salt

1/2 teaspoon pepper

3/4 cup flour

1/2 cup butter

2 cups heavy cream

1/2 - 1 cup frozen peas and carrots

In a large pot combine broth, water, and chicken. Bring to boiling and stir in the rice only from the rice mix. Turn heat down to low and simmer with cover on for 5 minutes.Meanwhile in a small bowl combine salt, pepper and flour. In a medium saucepan over medium heat melt the butter. Stir in the rice seasoning packet. Reduce heat to low, then whisk in flour to form a roux. Slowly whisk in cream until fully incorporated and smooth. Cook, stirring constantly, for about 2 minutes, until slightly thickened.Stir cream mixture into the broth, chicken, and rice in pot. Cook over medium heat until heated through. Add drained peas and carrots and heat through. If needed add more chicken broth to thin the soup to desired consistency.

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