Creamy Chicken and Wild Rice Soup


Serves: 8

See how to make a simple creamy chicken soup with wild rice. This is made easier when using left-over wild rice pilaf and leftover chicken. See the directions below for instructions.


Prep Time: PREP 5 mins COOK 20 mins READY IN 25 mins
Cook Time: 20 mins

Ingredients:

4 cups chicken broth
2 cups water
2 cooked, boneless chicken breasts halves, shredded
OR USE 2 cups shredded, cooked chicken
1 (4.5 ounce) package quick cooking long grain and wild rice with wild rice packet (with seasoning)
OR USE 1 1/2-2 CUPS LEFTOVER rice pilaf
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup all-purpose flour
1/2 cup butter
2 cups heavy cream

Directions:

In a large pot over medium heat, combine broth, water and chicken. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat.

In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.

Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.

PREP 5 mins

COOK 20 mins

READY IN 25 mins

Source: https://allrecipes.com/recipe/creamy-chicken-and-wild-rice-soup/">allrecipes.com

TO USE LEFTOVERS TO MAKE SOUP:
Using a large pot over medium heat, put the 4 cups chicken broth. Omit the water. Add shredded, cooked chicken and leftover wild rice pilaf. In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.



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