Brian in the Kitchen

Brian in the Kitchen Recipes

BRIAN IN THE KITCHEN  brought to you by Stittsworth Meats

January 17 2018

Creamy Chicken and Wild Rice Soup

    4 cups chicken broth
    2 cups water
    2 cooked, boneless chicken breast halves, shredded
    1 (4.5 ounce) package wild rice
    1/2 teaspoon salt
    1/2 teaspoon ground black pepper
    3/4 cup all-purpose flour
    1/2 cup butter
    2 cups heavy cream

Cook the wild rice according to the package instructions.  In a large pot over medium heat, combine broth, water and chicken. Bring just to boiling, then stir in rice. Cover and remove from heat.
    
In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Stir 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.