Wednesday, August 8, 2012

Creamy Chicken and Wild Rice Soup!

I think that everyone in our house is sick now!  I'm still getting over my cold, Cricket's been sneezing a little bit, and Cornelius even had a fever last night!  So, we decided that we were in need of some nice, hot soup today.  I asked Cornelius what kind of soup he wanted for dinner, since Cricket can't really have anything besides his kitty food, and he decided on Chicken and Wild Rice.  I was a little hesitant at first, since it seems like it would be a lot of work, but then I found this recipe on, which you all know I love, and decided to try it out!

  • 4 cups chicken broth
  • 2 cups water
  • 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
  • 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 minutes.

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