Chicken and Wild Rice Soup

Nana Lee's Note:

This is a recipe similar to the Chicken & Wild Rice soup from Panera. Found it on another site and thought I'd post it for saving. I love soups and could live on them. Maybe one day I will give it a try.

• Total Time: 40 mins
• Prep Time: 10 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 4 cups chicken broth
• 2 cups water
• 2 boneless chicken breast halves, cooked and shredded
• 1 (4 1/2 ounce) package long grain and wild rice blend, quick cooking with season packet
• 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:

1. In large pot over medium heat, combine broth, water and chicken.
2. Bring just to boiling, then stir in rice, reserving season packet.
3. Cover and remove from heat.
4. In a small bowl, combine salt, pepper and flour.
5. In a medium saucepan over medium heat, melt butter.
6. Stir in contents of season packet until mixture bubbles.
7. Reduce heat to low, stir in flour mixture by tablespoons, to form a roux.
8. Whisk in cream, a bit at a time, until fully incorporated and smooth.
9. Cook til thickened, 5 minutes.
10. Stir cream mixture into broth and rice.
11. Cook over medium heat until heated through, 10 to 15 minutes.

Reviews

[Chef #523600]

This recipe is so yummy! I added diced celery, those precut thin sliced carrots, onion, garlic powder, and season salt to flavor it up some. But it's a great soup for the basic recipe.