Wednesday, October 14, 2009

creamy chicken and wild rice soup

We've had a cold snap here in Kansas and I've had a craving for soups!
This stick-to-your-ribs, hearty soup is a favorite. Probably because of the enormous number of calories and fat!

Creamy Chicken and Wild Rice Soup

4 cups chicken broth
2 cups water
2 boneless chicken breast halves, cooked and shredded
1 pkg. fast cook long grain and wild rice with seasoning packet (I use Uncle Ben's)
1/2 t. salt
1/2 t. pepper
3/4 c. flour
1/2 c. butter
2 c. heavy cream
sauteed mushrooms (I used one small can and sauteed them in olive oil)

In a large pot over medium heat, combine broth, water and chicken. Bring just to boiling. Stir in rice, reserving seasoning packet. Cover and remove from heat.

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

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

I served it with dill biscuits and fried cinnamon apples. good!!


  1. Yummy, you all need to start sharing!!

  2. I need to get your dill biscuit recipe....they are soooo yummy and easy too right?

    Thanks Jessica Woolsey