Name: Creamy Chicken and Wild Rice Soup I
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8 servings
Cuisine: American
Ingredients: 4 cups chicken broth; 2 cups water; 2 cooked, boneless chicken breast halves, shredded; 1 package quick cooking long grain and wild rice with seasoning packet, 4.5 ounce; 1 cup carrots, chopped; 1 cup onions, diced; 1 cup celery, chopped; 1 cup mushrooms, sliced; 2 cloves garlic, minced; 1/2 teaspoon salt; 1/2 teaspoon ground black pepper; 3/4 cup all-purpose flour; 2/3 cup butter; 1/2 cup white wine; 2 cups heavy cream

Steps

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.
Melt butter in a large skillet. Add onions and mushrooms and saute for 10 minutes. Add celery and carrots and saute for another 5 minutes. Add garlic and saute for 1 minute then remove from heat. 16 min
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. Stir in vegetables and wine. Cook over medium heat until heated through, 10 to 15 minutes.

Source: AllRecipes ↗

Creamy Chicken and Wild Rice Soup I

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