Chicken and Wild Rice Soup
We like this recipe because it’s ready in less than 30 minutes when I have shredded chicken in the freezer! If you need to cook the chicken, add about 20 minutes to this recipe*.
4 c. chicken broth
2 c. tap water
2 cooked, boneless chicken breast halves, shredded
1 (4.5 oz) package quick-cooking long grain and wild rice with seasoning packet
½ tsp. salt
½ tsp. ground black pepper
½ c. all-purpose flour
½ c. butter
2 c. heavy whipping cream
1 can sliced carrots, drained.
1. In a large stock pot over medium heat, combine broth, water and chicken. Bring to a boil and immediately stir in rice (not seasoning packet). Cover and remove from heat.
2. In a small bowl, combine salt, pepper and flour.
3. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture bubbles. Reduce heat to low, slowly add flour mixture a tablespoon at a time until it forms a roux. Use a whisk to slowly add in cream and mix until smooth. Continue to cook until thickened, about 5 minutes.
4. Add cream mixture into rice mixture in large stock pot. Add the can of sliced carrots. Cook over medium heat until heated through, about 10 minutes.
*If you need to cook your chicken, simply place your chicken to a large saucepan, add in a couple raw sliced carrots and a chopped celery stock and cover with water. Bring to a boil over medium heat and simmer for 15 to 20 minutes (chicken should reach 170° F). Let the chicken cool slightly before shredding. Reserve 2 cups of the broth to replace tap water in recipe. Reserve cooked carrots and celery to add in step 4.