Creamy Chicken and Wild Rice Soup

I usually don’t make creamy soups, it is just something we don’t usually eat. But I had some left over chicken from dinner on Monday, so I shredded and decided to give this soup a try. Both me and my husband each had 2 bowls!! That is how good it was!

I will certainly make this soup again, it is so hearty and a perfect way to warm your tummy on a cold winter day. I think I actually prefer it to the regular chicken noodle soup now.

I did serve it with home made bread. But I cheat when it comes to my bread. I buy frozen bread dough and make it that way. A quick short cut and we get fresh hot bread with our dinner.

Ingredients

4 cups chicken broth
2 cups water
½ cup of chopped onion
½ cup od chopped carrots
½ a cup of chopped celery
Olive Oil
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

Directions

In a large pot over medium heat, sauté the onions, carrots and celery in the olive oil. Sauté for a couple minutes until softened. 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 minutes.

Serve with some fresh bread. Enjoy!