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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Creamy Chicken and Wild Rice Soup Recipe

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This recipe for Creamy Chicken and Wild Rice Soup is from Trinity Delights Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 Tablespoons olive oil
1/2 Cup chopped onion
3 Cloves chopped garlic
1/2 Cup each chopped carrots & celery
4 Cups chicken broth
2 Cups water
2 Cooked, boneless chicken breast halves, shredded
1(4.5 ounce) package long grain & wild rice with seasoning packet
1/2 teaspoon salt
1/2 teaspoon black pepper
1/2 Cup all-purpose flour
6 Tablespoons butter or margarine
2 Cups cream or milk (even skim is OK)
Directions:
Directions:
1. In a large pot, saute onion and garlic in olive oil. Add carrots and celery and sauté for a couple of minutes until softened. Add the broth, water, and chicken. Bring to just boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat.

2. In a small bowl, combine salt, pepper, and flour. In a medium saucepan over medium heat, melt butter. Stir in 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 smooth. Cook until thickened, about 5 minutes.

3. Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.

 

 

 

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