Monday, January 18, 2010

Creamy Chicken and Wild Rice Soup

We've had a cold snap recently, like most of the country, so I have been in the mood for some comfort food. I've never made chicken and rice soup, but it sounded like it would hit the spot. I consulted a few recipes, took what I liked from each, left what I didn't, and came up with the recipe below. I was very pleased with the results (see the notes below if you prefer a thinner soup). Serve with Mom's Beer Bread - delish!


4 C chicken broth (I used turkey stock I made & kept in the freezer after Thanksgiving)
1 C water
3 boneless chicken breast halves
1 (4.5 oz) pkg Uncle Ben's Long Grain and Wild Rice Original with seasoning packet
1 medium carrot, chopped
1 stalk celery, chopped
1/2 medium onion, diced
2 small cloves garlic, minced
1/2 tsp salt
1/2 tsp pepper
1/2 C all-purpose flour
5 Tbsp butter
2 C 2% milk

In a large pot over medium heat, bring broth to a boil. Add chicken and reduce to a simmer. Cook until chicken is no longer pink in the center, about 15 minutes. Remove chicken from broth, reserve broth, and shred the chicken into bite sized pieces.

Return the chicken to the broth and add water. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat.

In a small bowl, combine salt, pepper and flour.

In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet and veggies until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in milk, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.

Stir milk mixture into broth and rice. Cook over medium heat until heated through, 10to 15 minutes.

*The soup was very thick, almost like porridge. If you like a thinner soup add more water or stock. You could also substitute lower fat milk to make it lighter and to create a thinner base.

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