Looking for a hearty and filling fall soup? Here’s one you should definitely give a chance to!
INGREDIENTS
Servings: 8
Chicken broth
4 cups
Water
2 cups
Chicken breast halves
2, cooked, boneless, shredded
Quick cooking long grain and wild rice
1 (4.5 oz.) package, with seasoning packet
Salt
½ tsp.
Black pepper
½ tsp., ground
All-purpose flour
¾ cup
Butter
1/2 cup
Heavy cream
2 cups
DIRECTIONS
- Combine the first three ingredients (from chicken broth to chicken breast) in a large pot and heat it over a medium heat.
- Bring the mixture to a boil and add rice, stirring. Reserve the seasoning. Cover and remove from heat.
- Combine the next three ingredients (from salt to flour) in a small bowl.
- Add butter to a medium-sized saucepan and heat it over a medium heat to melt.
- Add the rice seasoning and cook until the mixture is bubbly.
- Reduce the heat to low and add, stirring, the flour mixture.
- Add cream and whisk until it’s completely smooth. Cook for 5 minutes or until the mixture thickens.
- Add the cream mixture to the broth and rice, stir well, and cook over a medium heat for 10 to 15 minutes or until heated through.
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