At least here in Portland…it is still quite chilly and damp…so bring on the soup I say!
I made this soup last week…in fact, I made it once before although my family didn’t recall…and they raved about this soup…doesn’t that always make your heart soar.
It is very simple and yummy…I made a slight ingredient adjustment to make it a bit lower in fat content.
Dinner’s On Me…is a great site for dinner and recipe ideas.
Chicken and Wild Rice Soup
1 Tbsp olive oil
1/2 cup diced onion
1/2 cup diced celery
1/2 cup diced carrots
4 cups chicken broth
2 cups water
2 boneless, skinless chicken breasts – cooked & shredded
1 (4.3 oz) box Rice-a-Roni Long Grain & Wild Rice (original flavor)
1/2 tsp salt
1/2 tsp pepper
3/4 cup flour
1/2 cup butter
1 1/4 cups heavy cream
3/4 cup milk
In a large pot, heat olive oil over medium-high heat. Add onions, celery and carrots and saute for 7-8 minutes. Add chicken broth, water and shredded chicken. Bring to a boil and add rice (save seasoning packet!). Cover pot and remove from heat.
In a medium saucepan, melt butter over medium heat. Add the seasoning packet and stir to combine. Slowly add the flour (in 1/4 cup increments) to form a roux and continue to stir. Add salt and pepper. Whisk in heavy cream and milk, a little at a time, until fully incorporated. Cook and continue to stir until thickened – about 5 minutes.
Return broth/rice mixture to the heat and add cream mixture. Cook over medium heat until rice is softened and soup is thickened and heated through, about 10-15 minutes.
***I substituted the heavy cream and the milk for the same amount of fat-free half and half and it didn’t sacrifice any of the creamy texture. I still used the same amount of butter but I thought with 8 servings…it’s not horrible.
Short on time…buy a couple of oven roasted chicken breast from the hot case at your favorite grocery store.!