soup

I love soup. My family loves soup. So when I saw that BooMama was hosting a Souptacular carnival, I just had to jump in with a favorite recipe. With a family of five, if I want any leftovers, I double this recipe. It's so easy, and so good!

Creamy Chicken and Wild Rice Soup
    
INGREDIENTS
• 4 cups chicken broth
• 2 cups water
• 2 cooked, boneless chicken breast halves, shredded (I usually use pre-cooked chicken and just cube it up.)
• 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
• 1/4 cup butter
• 2 cups milk


DIRECTIONS

1. 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.

2. 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 milk, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.

3. Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.