Cream of Chicken and Wild Rice SoupSHARE THIS:
6 cups chicken broth
2 chicken breast halves (cooked, boneless and cubed)
1 (6 ounce) package of long grain and wild rice blend, quick cooking version with season packet
1/2 teaspoon ground black pepper
1/2 cup all-purpose flour
3/4 cup butter (12 tbsp. or 1 and 1/2 sticks)
1 cup carrot, diced
1 cup celery, diced
1 cup onion, diced
3 cups Oakhurst Light Cream
Open rice, pull out seasoning packet and set aside.
In a small bowl, combine pepper and flour, set aside.
In a large pot over medium heat, combine broth and chicken. Bring to a boil, then stir in the rice. Cover and remove from heat.
In a medium saucepan over medium heat, melt butter. Add carrots, celery and onion and sauté for 5 minutes. Stir in contents of seasoning packet, and continue cooking vegetables until softened, about 5 minutes more. Add seasoned flour gradually while constantly stirring to form a roux. Sauté roux 3-4 minutes to cook out raw flour taste.
Whisk in light cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.
Stir cream mixture into broth and rice. Cooke over medium heat until heated though and rice is done, 15-20 minutes.
Alternatively, for those who cannot get the quick-cooking version of the rice, put the broth on boil and cook the 25-minute version of long grain and wild rice blend according to the directions on the package.