Creamy Chicken and Wild Rice Soup

Instant wild rice is cooked in chicken broth with shredded chicken, then combined with thickened cream for a quick soup.

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4 cups chicken broth

2 cups water

2 cooked, boneless chicken breast halves, shredded

1 (4.5 ounce) package quick cooking long grain and wild rice with seasoning packet

1/2 teaspoon salt

1/2 teaspoon ground black pepper

3/4 cup all-purpose flour

1/2 cup butter

2 cups heavy cream

In a large pot over medium heat, combine broth, water and chicken. 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 until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.

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

Creamy Chicken and Wild Rice Soup

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Instructions

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