With the cold winter weather upon us, Sol and I decided to try our hand at a new soup! What were you thinking of? A post based on something else because of the title? Hah, fooled you! Now this deliciously filling soup recipe is from allrecipes.com. We made some minor changes and it still came out spectacularly yummy. For added bulk and to make this soup more nutritious (basically so we didn’t feel so guilty), we added a bag of frozen veggies (corn, carrots, peas and green beans mix) and fresh sliced mushrooms. And, since we wanted a soup that would leave us with a good amount of leftovers, we doubled the recipe. Enjoy and stay warm!
Creamy Chicken Wildrice Soup
- 4 cups chicken broth
- 2 cups water
- 2 cooked, boneless chicken breast halves, shredded [we used a rotisserie chicken from Costco, shredded and diced for some variety]
- 1 (4.5 ounce) package quick cooking long grain and wild rice with seasoning packet [we used two 6oz boxes]
- 1/2 teaspoon salt
- 1/2 teaspoon ground black pepper
- 3/4 cup all-purpose flour
- 1/2 cup butter
- 2 cups heavy cream [we used 2 cups heavy cream and 1 cup skim milk and it was still rich and creamy]
- Frozen veggies, your choice [we used the corn, carrots, peas and green beans mix]
- 1.5 lbs fresh, sliced mushrooms
- In a large pot over medium heat, combine broth, water and chicken.
- Add frozen veggies and mushrooms.
- 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.