Saturday, October 12, 2013

Creamy Chicken and Wild Rice Soup

By far my favorite cold weather meal, I patiently count down the late spring and summer days to a time that it is acceptable to eat soup again. This soup is so flavorful, so creamy, and so comforting. I could very possibly eat it every day. Enjoy!


4 cups chicken broth

2 chicken breasts, boiled and cut into tiny pieces

2 cups water

1 box Uncle Ben’s long grain wild rice

2 tsp salt

1 tsp pepper

½ cup flour

½ cup butter

2 cups (1 pint) heavy cream (half and half works too, if you want to go lighter)


Over medium heat combine broth, water and chicken. Bring to a boil, add rice, cover, and simmer for 10 minutes.

In a bowl combine salt, pepper, flour, and seasoning packet.

In a medium sauce pan melt butter; stir in seasoning mix until bubbly. Reduce to low heat and whisk in cream slowly. Cook until thick (about 5 minutes).

Stir mix into broth, cook over medium heat for 15 minutes or until soup is warmed through and rice is cooked completely.

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