Monday, January 31, 2011

Creamy Chicken and wild rice soup

I found this recipe on a chat forum and made it with some left over turkey breast. it was SO good. better as a left over too. I'm making it again tonight and wanted a place to find it. I had to search all over for it today.

I wish people would post on this board! i really miss it. I use so many recipes from here.

Creamy Chicken and Wild Rice Soup
4 cups chicken broth
2 cups water
2 cooked chicken breasts, shredded
1 pkg quick cooking long grain and wild rice w/ seasoning packet
2 stalks celery, chopped
3 carrots, chopped
1 small onion, chopped
Fresh garlic, minced (3-4 large cloves)
Olive oil
1/2 tsp salt
1/2 tsp fresh ground black pepper
3/4 cup all-purpose flour
1/2 cup butter
2 cups heavy cream
1. Saute carrots, celery, onion and garlic in olive oil until tender.
2. In a large pot over medium heat, combine broth, water, chicken and vegetables. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat.
3. 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.
4. Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10-15 minutes.

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