Creamy Chicken and Rice Soup
I found a version of this recipe online about 6 years ago when I was looking to add some new meals to our revolving menu that consisted of mostly take out.
We were new parents, working full time, in addition to getting a new business off the ground. Since I found it, it has become a family favorite that I love making. It was one of the first “real meals” that my kids were willing to eat! I think this has something to do with the creamy taste, the easy textures, and yet it was still flavorful enough that the husband and I were satisfied.
Creamy Chicken & Rice Soup
In a large pot over medium heat, combine broth, water, vegetables, chicken and bullion cubes.
Once soup is boiling add in wild rice (setting aside seasoning packet) Cover and continue to simmer.
In a small bowl, combine salt, pepper, flour and seasoning packet. In a medium saucepan over medium heat, melt butter.
Once butter is fully melted stir in flour mixture, stirring with a wooden spoon constantly until roux is bubbly and puffy.
Whisk in cream, a little at a time, until fully and smooth. Cook until thickened, about 5 minutes.
In a separate pot cook quick-cook rice until done and add to soup.
Stir roux mixture into soup. Cook over medium heat until heated through and soup is thickened, 25 to 30 minutes
Serve warm with rolls and good company!
TIP! Use left over chicken and rice or use a rotisserie chicken from the grocery store. This is a great way to spice up leftovers!