Recipes

Creamy Chicken Wild Rice Soup

• 4 cups chicken broth
• 2 cups water
• 2 skinless, boneless chicken breasts, cooked and shredded
• 1 package of quick cooking long grain and wild rice with seasoning packet
• 1/4 teaspoon salt
• 1/2 teaspoon pepper
• 3/4 cup flour
• 6 tablespoon butter
• 2 cups milk or heavy cream

In a large pot put broth, water, and chicken and cook over medium heat. Bring to a boil, then stir in rice, reserving the seasoning packet. Cover and remove from heat.

In a bowl combine salt, pepper, and flour. In a saucepan melt butter over medium heat. Stir in the contents of the seasoning packet until it bubbles. Slowly stir in flour mixture to create a roux. Wisk in milk or cream a little at a time until all is incporporated and the mixture is smooth and creamy. Cook about 5 minutes or until thickened.

Stir cream mixture into soup base. Cook over medium heat until heated, about 10 minutes.