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"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Cream of Chicken and Wild Rice Soup Recipe

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This recipe for Cream of Chicken and Wild Rice Soup is from Eating In: Our Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 cups chicken broth
2 cups water
1 lb cooked, boneless chicken breast halves, cubed
1 6 oz package quick cooking long grain and wild rice with seasoning packet
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup all-purpose flour
1/2 cup butter
2 cups heavy cream
Directions:
Directions:
In a large pot over medium heat, combine broth, water and chicken. Bring just to boiling, then stir in rice. Cover and remove from heat.

In a medium saucepan over medium heat, melt butter. Stir in flour, salt, and pepper 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.

 

 

 

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