2 cooked, boneless chicken breast halves, shredded
1 (4.5 ounce) 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
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
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