Creamy Chicken and Wild Rice Soup

Here’s another one of those super-quick, want dinner in a hurry, but it’s cold outside so it needs to warm me up kind of meals. Uses pantry staples that you probably already have on hand. I like to whip this up when I have extra Snowville Creamery heavy cream that needs to be used before its expiration date. Everyone who has tried it so far has loved it, but it’s definitely not diet food.

Creamy Chicken and Wild Rice Soup

Creamy Chicken and Wild Rice Soup
recipe from Anissa’s Kitchen

4 c. chicken broth
2 c. water
2 cooked, boneless chicken breast halves, shredded OR
1 large can chicken with juice
1 (6.2 oz) Rice a Roni or Uncle Ben’s quick cooking long grain and wild rice with seasoning packet
1/2 tsp. salt
1/2 tsp. black pepper
3/4 c. all-purpose flour
1/2 c. butter
2 c. heavy cream

In a large pot over medium heat, combine the broth, water and chicken. Bring just to boiling and then stir in the rice, reserving the seasoning packet. Cover and remove from heat. In a small bowl combine the salt, pepper and flour. In medium saucepan over medium heat, melt the butter. Stir in the contents of the seasoning packet until the mixture is bubbly. Reduce the heat to low, then stir in the flour mixture by tablespoons to form a roux. Whisk in the cream a little at a time until fully incorporated and smooth. Cook until thickened, about 5 minutes. Stir the cream mixture into the broth and rice mixture.

Cook over medium heat until heated through, about 10-15 minutes. Do not boil once the cream has been added. Makes 6 servings.