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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Cream of Chicken and Wild Rice Soup Recipe

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This recipe for Cream of Chicken and Wild Rice Soup is from Treasured Family Favorites, 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:  
6 cups chicken broth
2 chicken breasts halves, cooked, boneless and cubed
1 6 oz. pkg. Uncle Bens long grain and wild rice blend, quick cooking version
1/2 t. Pepper
1/2 cup flour
3/4 cup butter
1 cup carrot, diced
1 cup celery, diced
1 cup onion, diced, optional
3 cups light cream or half and half
Directions:
Directions:
Open rice, pull out seasoning packet and set aside. In a small bowl, combine pepper and flour. Set aside. In a large pot over medium heat, combine broth and chicken. Bring to a boil, then stir in rice. Cover and remove from heat. In a medium saucepan over medium heat, melt butter. Add carrots, celery and onion. Stir in contents of seasoning packet, and continue cooking vegetables until softened, about 5 minutes more. Add seasoned flour gradually while constantly stirring, to form a roux. Sauté roux for 3-4 minutes to cook out raw flour taste. Whisk in cream, a little at a time, until smooth. Stir cream mixture into broth and rice. Cook over medium heat until heated through and rice is done, 15-20 minutes.

 

 

 

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