Creamy Chicken and Wild Rice Soup Wed, Nov 15, 2006

  • 4 cups chicken broth
  • 2 cups water
  • 2 cooked, boneless chicken breast halves - shredded (actually I always use rotisserie chicken because it is easier and tastes better)
  • 1 (4.5oz) package of quick cooking long grain and wild rice with seasoning packet (I use Uncle Ben’s)
  • 0.5 tsp salt
  • 0.5 tsp pepper
  • 0.75 cup all purpose flour
  • 0.5 stick butter
  • 1.5 cups heavy cream
  • 0.5 cup milk

In a large pot over medium heat combine broth, water, and chicken. Bring just to boiling, then stir in rice (without the 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 the 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.

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