Recipe by happynana
This recipe is from my friend, Nancy. She prepared this for our annual graduating class girlfriend get together. Practically everyone wanted the recipe. This is a thick soup but you could thin it if desired. I fixed it tonight and DH really enjoyed it.
- 4 boneless chicken breasts (I used bone in chicken breasts)
- 8 slices bacon, cooked crisp and crumbled
- 3 (14 1/2 ounce) cans chicken broth
- 1 (6 ounce) package long grain and wild rice blend (I used Uncle Ben's)
- 1 carrot, cut in julienne strips
- 1 small onion, diced (can use green onion if you prefer)
- 1⁄4 teaspoon dried dill weed
- 1 chicken bouillon cube
- 1⁄8 teaspoon poultry seasoning
- 1 1⁄2 teaspoons minced garlic
- 3⁄4 cup chopped broccoli
- 1⁄2 cup margarine or 1⁄2 cup oleo
- 1⁄2 cup flour
- fresh ground pepper
- 2 cups milk (I used 2%, the recipe calls for skim milk but my friend said that she has only used 2% or whole)
- 1⁄2 cup water (I used broth from my cooked chicken)
Directions See How It's Made
- Cook chicken in 1/2 to 1 cup water until done. (I used bone in chicken, covered with water with my favorite spices; salt, pepper, red pepper flakes and 1 bouillon cube and simmered for 45 minutes. I reserved my broth)
- Set aside; when cool shred.
- Cook bacon, drain and reserve.
- Mix canned broth, rice and seasoning packet, carrots, onion, bouillon, poultry seasoning and garlic in kettle used to cook chicken.
- Boil, cover and simmer for 30 minutes.
- Add broccoli and simmer 10 minutes.
- Melt margarine in 2 quart sauce pan, gradually stir in flour and pepper.
- Cook 1 minute, stirring constantly.
- Gradually add milk and cook and stir until thickened.
- Stir in some broth from soup (I used one ladle) and then pour all creamed mixture into soup.
- Stir until smooth. Add chicken, bacon and 1/2 cup water (I used the broth that I cooked in chicken and reserved).
- Heat gently, stirring often. Do not boil.
- If too thick, thin with a small amount of broth or milk to desired thickness. The soup is thick just the way DH likes it. I saved reserved broth to add to leftover soup when I reheat it.
- Serve with crusty bread or muffins.