Creamy Chicken & Wild Rice Soup
Time for a recipe! Yeah, it's been quite awhile. There is this yummy creamy soup that I just HAVE TO share. My mom makes it from time to time and she got it from allrecipes.com.
It's not hard to make (that's the only recipes I try).
Creamy Chicken & Wild Rice Soup (8 servings)
What you need:
4 cups chicken broth
2 cups water
2 cooked, boneless chicken breast halves, shredded
1 package of quick cooking long grain & wild rice (with seasoning packet)
1/2 tsp salt
1/2 tsp pepper
3/4 cup flour
1/2 cup butter
2 cups heavy cream
Directions:
1. 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.
2. 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.
3. Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes. [Keep stirring to keep from burning.]
Yummm!!
I split it up into lunch-sized portions and labeled them. When it was cooled I put a couple in the fridge and the rest in the freezer. It worked well for Jon to have them for lunches at work, while I had the option of lunches at home. :) Those types of meals worked well when we were living under two roofs while he was working on our house.
**It does mention this on allrecipes site, that when you reheat it you can add milk or water for thinning. I'm not a huge soup person, I like thicker stuff. So when I reheat, I leave it as is and it tastes pretty much like a casserole. So good! :)
Let me know if you try it and what you think!
It's not hard to make (that's the only recipes I try).
Creamy Chicken & Wild Rice Soup (8 servings)
What you need:
4 cups chicken broth
2 cups water
2 cooked, boneless chicken breast halves, shredded
1 package of quick cooking long grain & wild rice (with seasoning packet)
1/2 tsp salt
1/2 tsp pepper
3/4 cup flour
1/2 cup butter
2 cups heavy cream
Directions:
1. 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.
2. 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.
3. Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes. [Keep stirring to keep from burning.]
Yummm!!
I split it up into lunch-sized portions and labeled them. When it was cooled I put a couple in the fridge and the rest in the freezer. It worked well for Jon to have them for lunches at work, while I had the option of lunches at home. :) Those types of meals worked well when we were living under two roofs while he was working on our house.
**It does mention this on allrecipes site, that when you reheat it you can add milk or water for thinning. I'm not a huge soup person, I like thicker stuff. So when I reheat, I leave it as is and it tastes pretty much like a casserole. So good! :)
Let me know if you try it and what you think!
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