Saturday, January 4, 2014

Creamy Wild Rice & Chicken Soup

      Around here...we are all preparing for a blizzard! All the stores are empty of bread, milk, name it....its supposed to snow 14 inches and be -20 degrees! I say this calls for comfort food. Soup, potatoes...pasta...yummy stuff! This soup is absolutely delicious & will warm you up on an extra cold day. (my husband even asked if he could take some to work the next day..and he DOESNT do leftovers)

Creamy Chicken & Wild Rice Soup

4-5 cups chicken broth
2 cups water
5 chicken breast tenderloins
1 box Long Grain Wild Rice w/Seasoning (I used Rice-a-Roni "natures way")
1/2 tsp salt
1 tsp pepper
3/4 cup all purpose flower
1/2 cup butter
2 cups skim milk
1 cup shredded carrots
1/2 cup baby spinach

Bring a pot of water to boil. Add chicken tenderloins and boil till cooked. Once the chicken is cooled enough, shred it.

In a soup pot over medium heat, combine the broth, water and chicken & vegetables. Bring to boiling, then stir in rice, saving seasoning packet for later. Cover and remove from heat.                                                                              

In a small bowl, mix the salt, pepper and flour.

 In a medium pan over medium heat, melt butter. Stir in seasoning packet until mixture is bubbling.

 Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in cream, small amounts at a time, until fully incorporated and smooth. Cook until thickened (3-5 minutes)
                Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.

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