Fall comfort food: Creamy chicken and wild rice soup

When it comes to cooking I don’t usually toot my own horn. But this soup is TOOT the best TOOT soup I have ever TOOT made or TOOT tasted. Really. My friends, who are always leery when I offer to feed them, ask me for this recipe. My 8-year-old, who won’t eat anything that doesn’t bear a golden M, eats this soup. You should make it. Seriously. Do it.

creamy chicken and wild rice soup

INGREDIENTS
4 cups chicken broth
2 cups water
2 cooked, boneless skinless chicken breast halves, shredded (grab a cooked rotisserie chicken at the store if you’re looking for a short cut)
1 4.5 oz package quick cooking long grain & wild rice with seasoning packet (like Uncle Ben’s)
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 cup all purpose flour
1/2 cup butter (1 stick)
2 cups heavy cream (I use half & half because it makes me feel less guilty)

HOW TO
1. In a large pot over medium heat, combine broth, water, and chicken. Heat just to boiling then stir in rice, reserving seasoning packet. Cover and remove from heat.

2. In a small bowl, combine salt, pepper, and flour. In a medium saucepan over medium heat, melt butter. Stir in seasoning packet until mixture is bubbly.

creamy chicken and wild rice soup

Reduce heat to low then stir in flour mixture by tablespoons, to form a roux.

creamy chicken and wild rice soup

Whisk in cream a little at a time until fully incorporated and smooth. Stir and cook until thickened, 5 minutes. Yes, I did slop cream all over the edge of the pan.

creamy chicken and wild rice soup

3. Stir cream mixture into broth and rice. Cook over medium heat until heated through and thickened, 10-15 minutes. Now serve it up and start tooting. Your horn. Start tooting your horn.

creamy chicken and wild rice soup

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