Cream of Chicken and Wild Rice Soup
Serving Size / Yield
- 2 boneless chicken breasts
- 1 package of long grain and wild rice with seasoning
- 4 cups of chicken stock
- 2 cups of water
- 3/4 cups of flour
- 2 cups of heavy cream
- 1/2 cup of butter
- 1/2 teaspoon of salt
- 1/2 teaspoon of pepper
Being your recipe by cooking the chicken. Place the chicken in a skillet and cook until it is no longer pink. When the chicken is done, you will want to cut it in shreds.
Take a large pot and combine the chicken stock, water and chicken. Cook over medium heat and bring to a boil. Next add the rice but do not add the seasoning. Remove from heat and cover.
In a small bowl, add the salt, pepper and the flour.
Get a small sauce pan and melt the butter in it. Stir in the seasoning packet, cooking until it begins to bubble. Reduce the heat to low and add the flour mixture. Using a whisk, add the cream a little bit at a time. Stir completely. Allow to cook for about 5 minutes or until the sauce thickens.
Add the ream mixture to the broth and rice, Cook over medium heat until hot. This will take about 10 to 15 minutes.
This dish is excellent when served with warm bread and butter.