Sunday, December 4, 2011

Chicken & Wild Rice Soup

This is a soup I made last winter once and loved...unfortunately Corey for some reason said he wasn't crazy about it.  Well I was so I made it again this year, and guess what, he loved it!  This soup is a mainly broth based soup but has a bit of creaminess to it because it includes a roux mixed with milk.  Its really simple and really yummy!  I always make it with these cheddar herb muffins and we just crumble them on top.  So amazing! 

Chicken & Wild Rice Soup
serves about 8

64 oz chicken broth (2 boxes or 4 cans)
1 box Uncle Ben’s Wild Rice Blend (and about 1/2 the seasoning packet)
1 onion, chopped
2 celery stalks, chopped
3 Tbs. butter
3 Tbs. flour
2 cups milk
salt & pepper
about 2 cups cooked chicken

Bring the broth to a boil in a stockpot.  Add the rice, onions and celery.  Simmer for 35-40 minutes or until the rice is tender.

Meanwhile, melt the butter in a pan.  Stir in the flour, cooking for just a minute over medium heat.  Gradually whisk in the milk.  Cook over medium heat until it’s bubbly and thickened.  Add the poultry seasoning, salt and pepper.

When the rice is cooked, stir the white sauce into the soup.  Add the chicken.  Adjust the seasonings and heat through.

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