Baby, it’s cold outside (well, at least chilly).
This chicken and wild rice soup is one such soup. The recipe has quickly become a family favorite. It’s also a favorite to take to friends after they have had a baby or are simply in need of a meal. As a result I have had many people ask me to either bring this soup as a meal again or for the recipe itself. Well I am happy to share and just as happy to admit this recipe was not of my own making. I found this by chance on allrecipes.com and was delighted at the result.
I follow this recipe pretty much as written, although I may actually add more chicken… it just depends on the day. I’ve also used canned chicken, which surprisingly wasn’t too bad, but that was in a pinch and I actually prefer to use fresh or frozen chicken. Yes, I know this recipe is heavy on the butter and the cream, but let’s be real, that is where the true beauty of this soup lies.
- 4 cups chicken broth
- 2 cups water
- 2 cooked, boneless chicken breast halves, shredded
- 1 (4.5 ounce) package quick cooking long grain and wild rice with seasoning packet (I use Uncle Ben’s)
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3/4 cup all-purpose flour
- 1/2 cup butter
- 2 cups heavy cream
(optional) a variety of vegetables of your choice
- In a large pot over medium heat, combine broth, water and chicken. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat.
- In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.
- Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.
- Serve with your favorite warm bread or rolls
Click here for a printable copy of this recipe.