Creamy Chicken and Wild Rice Soup

Name: Creamy Chicken and Wild Rice Soup
Total time: 35
Yield: 8
Ingredients: 2 cooked, boneless chicken breast halves, shredded; 4 cups chicken broth; 2 cups water; 1 (4.5 ounce) package quick cooking long grain and wild rice with seasoning packet; 0.75 cup all-purpose flour; 0.5 teaspoon salt; 0.5 teaspoon ground black pepper; 0.5 cup butter; 2 cups heavy cream

Recipe by Stephanie Fenley Garcia from allrecipes.com

Dinner 35 Mins.

Ingredients

8 servings

•

2 cooked, boneless chicken breast halves, shredded
•

4 cups chicken broth
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2 cups water
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1 (4.5 ounce) package quick cooking long grain and wild rice with seasoning packet
•

0.75 cup all-purpose flour

•

0.5 teaspoon salt
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0.5 teaspoon ground black pepper
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0.5 cup butter
•

2 cups heavy cream

Instructions

Combine chicken, broth, and water in a large pot over medium heat. Bring to a boil, then stir in rice, reserving the seasoning packet. Cover and remove from heat.
Combine flour, salt, and pepper in a small bowl.
Melt butter in a medium saucepan over medium heat. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then add flour mixture, a few tablespoons at a time, into the butter mixture, stirring continuously to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, about 5 minutes.
Stir flour and cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.
Serve hot and enjoy!