Creamy Chicken and Wild Rice Soup
This is a supremely filling, hearty soup. Seriously, such a versatile and easy soup that you can add just about anything in the pot and it tastes fabulous. Today is a cold, blue sky day and I am serving this soup with a loaf of homemade bread.
Hints: this is perfect soup for leftover rotisserie chicken or chicken you've pulled from the bone after making homemade chicken stock. I have also used turkey leftovers that turned out well, too!
This soup also makes for great leftovers, but you might want to thin it slightly with skim milk or water when reheating.
- 2 cups water
- 4 cups chicken broth
- 2 cooked, boneless chicken breast halves, shredded
- 1 (4.5 ounce) package quick cooking long grain and wild rice with seasoning packet
- salt (to taste)
- fresh ground black pepper
- 3/4 cup all-purpose flour
- 1/2 cup butter
- 2 cups heavy cream (or use skim milk, half-and-half, or even Cream of Crud-whatever soup)
- extra ingredients as desired
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.
Extras: for some delicious variations try adding some carrots, celery, mushrooms, cilantro, onions, white or yellow corn, broccoli, or even some fresh garlic. I have also added cheese to the roux if you are in the mood for a cheesy soup.
