Creamy Chicken, Leek, and Wild Rice Soup

Name: Creamy Chicken, Leek, and Wild Rice Soup
Total time: 65
Yield: 6
Ingredients: 4 cups chicken stock; 2 cups water; 1 (14.5 ounce) can chicken broth; 2 (1.8 ounce) packages dry leek soup mix; 1 cup diced carrots; 2 stalks celery, diced; 2 cups shredded cooked chicken; 1 (6 ounce) package long grain and wild rice mix; 8 ounces half-and-half; 1 teaspoon black pepper; 2 tablespoons unsalted butter; 2 tablespoons all-purpose flour

Recipe by Val-Flowers from allrecipes.com

Lunch 1 Hr. 5 Mins.

Ingredients

6 servings

•

4 cups chicken stock
•

2 cups water
•

1 (14.5 ounce) can chicken broth
•

2 (1.8 ounce) packages dry leek soup mix
•

1 cup diced carrots
•

2 stalks celery, diced

•

2 cups shredded cooked chicken
•

1 (6 ounce) package long grain and wild rice mix
•

8 ounces half-and-half
•

1 teaspoon black pepper
•

2 tablespoons unsalted butter
•

2 tablespoons all-purpose flour

Instructions

Combine chicken stock, water, chicken broth, and soup mix in a large pot over medium heat. Stir until all soup mix is dissolved, and bring to a boil.
Add carrots and celery, reduce heat, and simmer for 10 minutes. Add chicken and rice, cover, and simmer for 20 minutes. Add half-and-half and pepper and simmer for 10 more minutes, being very careful it doesn't scorch.
Meanwhile, melt butter in a small pot. Add flour and stir to make a paste. Cook for 1 minute, then slowly add 2 ladles of liquid from the soup; whisk until no lumps remain. Add this mixture to the soup and stir until well combined. Continue to simmer until soup thickens slightly, 2 to 3 minutes. Serve immediately.