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Even though this has not been a very cold winter so far I am still on the lookout for some good soup and stew recipes. I came across this recipe and thought it sounded pretty good. I also liked that I could do a roast chicken one night and use the leftovers for this soup the day after that. This recipe is incredibly fast and simple but still has a very good flavor to it. I did make a few adjustments to it but even with them it was still almost effortless to get this ready for supper.

INGREDIENTS

• 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

DIRECTIONS

• 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.

You can find a printable version of this Creamy Chicken And Wild Rice recipe by clicking here

Recipe Alterations

I did adjust this recipe according to some of the reviews I read and ended up changing the following:

1. The packages of chicken broth that I purchased were 946ml, so just under 4 cups, each. Instead of using any water I added two containers of the chicken broth which put me up over 7 cups of liquid while the recipe only calls for 6.
2. The package of quick cooking rice that I bought was Uncle Bens Country Mushroom instead of the long grain and wild rice.
3. Used more salt and pepper than called for.
4. Used half the flour that was called for.
5. Cut up celery,garlic and onions to add. Was also going to add carrots but they had gone bad on me. Saute them for a little bit first as this is not a long cooking soup.

Family Taste Test

This soup, especially for how quickly and easily you can make it, is really good. My whole family enjoyed it. Other than my son picking out the celery we had no complaints. Ok maybe I have one tiny little criticism, I found that with the heavy cream it was almost a little too rich for me and maybe next time I would use half heavy cream and half 2% milk.

My Thoughts

We liked this recipe and will make it again for sure. Next time though I think instead of adding celery and carrots I will add some fresh mushrooms and peas along with the garlic and onions. I would still use the country mushroom rice as that added a really nice flavor to it. Both of those changes together and I think it would make a very enjoyable mushroom chicken soup. Definitely will be hanging on to this recipe.

Filed under: Soup