This past Saturday, I made one of my favorite soups that I stumbled upon a few years ago. I hadn't made it in a while and this was the best time to make it. Creamy chicken and wild rice soup. OOOOO sooooo yummy!
This soup is AMAZING to say the least. It's super simple and takes a total of 25 minutes to make. Yep, under 30 minutes to a delicious filling soup. I seem to have misplaced my camera with the picture on it.... hopefully I'll find it to update this post with the pic. So sorry.
The best thing to do with this soup- serve it with biscuits. It's great for dipping.
Enough with the talk. Here's the recipe (from here):
4 cups chicken broth
- 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.
I do not use heavy cream. I try to cut back a little on the calories and fat by using half and half.
If I added veggies to this, it would be shredded carrots and maybe mushrooms - if I liked them. Onions would be good too and possibly celery. I don't know many soups that aren't good without onion and celery!
If you're in the mood for serious comfort food soup, this is the one for you!
It is important to note that leftovers are thicker the next day. I usually eat my soup served over toast or biscuits when it's like this. Delish!