Tuesday, January 13, 2009

Chicken and Wild Rice Soup

Deborah asked for this one.

2 cups chicken (I use a rotisserie, the texture and taste of the meat is just better)
2 cups sliced carrots
1 medium onion, chopped
2 cloves garlic, chopped
3 stalks celery, chopped
6 cups water
6-8 tsp. bouillon (or just use 6 cups of broth)
1 box Uncle Ben's Seasoned Wild Rice Mix (reserve seasoning packet)

1/2 cup butter
1/2 cup flour
2 cups half and half
1 1/2 tsp salt
1/2 tsp. pepper

Combine chicken, vegetables and water/bouillon/broth and boil until vegetables are tender. Add rice, cover and cook until rice is done. In a separate saucepan make a roux of the butter, salt, flour and pepper. Add cream and seasoning packet and cook over medium heat until thick. Add to soup and stir to combine. Serve immediately, enjoy immensely!

*I usually make this the day after we have a homemade rotisserie chicken. Here is the recipe as well as instructions on how to make the broth. If you do it this way, I promise you will feel very industrious and exactly like Martha Stewart.

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