As a new cook, I don't yet read recipes with a full vision of what the end product will look or taste like. In some cases, this barrier has led to some really bad food, or a really stressful cooking experience. In others though, it has led to some amazing dishes. I don't want to ruin the surprise, but this soup definitely falls into the latter category.
I had no idea what to expect going into this one, but 888 people gave it five stars on www.allrecipes.com, so who was I to argue? The tipping point here, is the addition of a creamy white sauce flavoured by a rice seasoning packet (don't judge until you try it!) that makes this soup border on a stew. It is decadent and rich, hearty and delicious.
I'd now like to master the art of bread so I can serve this up in a crusty bread bowl. Yum!
Creamy Chicken and Wild Rice Soup
- 1 roast chicken (or you could use three chicken breasts, cooked), shredded
- 4 cups chicken broth
- 2 cups water
- 1 onion, diced
- 2 carrots, peeled and diced
- 2 celery stalked, chopped
- 2 cloves garlic, minced
- 2 tsp butter
- 1 package long grain and wild rice with seasoning packet
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/3 cup all purpose flour
- 1/4 cup butter
- 1 cup milk
- 1 cup cream (5 or 10%)
- In a large stock pot, melt the butter and sautee the onion, garlic, carrots and celery.
- Add the broth, water and chicken and bring to a boil before adding the rice -- reserving the seasoning packet. Cover and simmer until rice is cooked.
- In a medium pot over medium heat, melt the butter and add the seasoning packet, stirring until the mixture is bubbly. One tbsp at a time, add the flour to form a roux. Whisk in cream and milk until fully incorporated and smooth. Add in salt and pepper and cook until thickened, about five minutes.
- Stir cream mixture into broth and rice. Cook over medium heat until heated through.
- Serve with crusty bread or better yet, in bread bowls.
Recipe adapted from www.allrecipes.com