The first time I ever had Chicken and Rice Soup was at Brackman Bagels (now Einsteins Bagels) in Park City. My friends and I walked to the bagel place during our high school lunch hour and I got a cup of the soup with a bagel for dipping. OH MY HEAVENS! It was amazing. I wanted to go there every day from then on to get the soup. Unfortunately, it wasn’t always the soup du jour. And many times, we all opted for 7-11, where I got a bag of chips and a bottle of Jolt. Ohhh, how I miss that metabolism. I could eat anything and still be a size zero. Those were the days.
But after having the soup, I knew I would have to find the recipe. To this day, I haven’t found it. But that’s only because I found one WAY BETTA. Yeah, this here recipe puts the Brackman Bagel’s soup to shame. Seriously. If the two soups had a boxing match, this recipe would take the Brackman soup OUT. TKO, my friends. This is hands down the best Chicken and Rice soup on the planet. Probably in the galaxy, too.
It’s rich, hearty, creamy, and full of yummy veggies and, of course, delicious wild rice and roast chicken. Ohhh yeah, baby. This soup is a the perfect cold weather antidote and is truly family friendly and even 3-year-old picky eater approved. It sticks to your ribs and warms the tummy—and the soul.
- 4 cups chicken broth
- 2 cups water
- 1 roast chicken, cut up
- 1 (4.5-oz.) package quick-cooking long grain & wild rice with seasoning packet
- ½ tsp. salt
- ½ tsp. ground black pepper
- ¾ cup all-purpose flour
- ½ cup plus 1 tbsp. butter, divided
- 2 cups heavy cream
- 1 medium onion, diced
- 1 cup carrots, sliced
- 1 cup celery, sliced
- 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 ½ cup 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 (it will get very thick). 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.
- Meanwhile, saute onion in 1 tbsp. butter until tender. Remove from heat.
- Put carrots in a microwave-safe dish and cover with water. Microwave for 3 minutes or until carrots are tender, but slighly crunchy. Drain and add to soup mixture with onions and celery.