Creamy Chicken and Wild Rice Soup

This is one of those recipes that we had at Relief Society and I think it made the rounds of the whole neighborhood. It's one of my favorite fall/winter soups. It's so easy and creamy and uses ingredients you can always keep on hand. My kids really like it because it's so simple. Sometimes I'll throw in some carrots or corn which are great additions. I meant to get a picture but was rushing it out the door to take to a friend who just had a baby. I'll snap one next time.



Creamy Chicken and Wild Rice Soup
Julie Shirts



4 cups chicken broth

2 cups water

2 cooked, boneless chicken breast halves, shredded or 1 large can chicken with juice

1-6.2oz. Rice a Roni or Uncle Ben’s quick cooking long grain and wild rice with seasoning packet

½ t. salt

½ t. black pepper

¾ cup all purpose flour

½ cup butter

2 cups heavy cream





In a large pot over medium heat, combine the broth, water and chicken. Bring just to boiling and then stir in the rice, reserving the seasoning packet. Cover and remove from heat.In a small bowl combine the salt, pepper and flour. In medium saucepan over medium heat, melt the butter. Stir in the contents of the seasoning packet until the mixture is bubbly. Reduce the heat to low, then stir in the flour mixture by tablespoons to form a roux. Whisk in the cream a little at a time until fully incorporated and smooth. Cook until thickened, about 5 minutes. Stir the cream mixture into the broth and rice mixture. Cook over medium heat until heated through, about 10-15 minutes. Do not boil once the cream has been added. Makes 6 servings.



Posted by: Sallie