Creamy Chicken and Rice Soup
This soup was inspired by my co-workers love for the Panera's Cream of Chicken and Rice soup - I made my take of it and she loved it so here it is for all of you! A little healthier in that it doesn't have any heavy cream.
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INGREDIENTS
Nutrition- 1 1⁄2
- 1
- 3
- 1
- 1
- 14cups water
- 1
- 1
- 14ounces long grain and wild rice blend (Carolina seasoned Long Grain and wild rice)
- 14 3⁄4ounces creamed corn
- 2cups frozen corn
- 4tablespoons butter
- 3tablespoons flour
- 1cup cream (fat free half & half)
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DIRECTIONS
- In a large stock pot over high heat add 1 tbsp olive oil - season the chicken breasts with fresh pepper and sea salt, place into the pot and brown on all sides, approximately 10 minutes total.
- Add onions, garlic, celery, carrots and bay leaves. Season.
- Add 14 cups water and lower heat to medium. Simmer for 2 hours.
- Remove chicken breasts from soup, debone meat and chop into cubes and return to soup.
- Add 3 pkgs of the Carolina wild & long grain rice seasoned (this equals 14 oz), can of cream corn, and corn. Slow cook for 30 minutes.
- In a small pot melt butter, add salt, pepper and flour, slowly ladle in soup of the soup stock - add cream and return to the soup pot. Cook for 10 minutes at medium high heat to bring to a boil. Stir frequently . Serve with a nice crusty bread! Enjoy.
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