Chicken and Rice Soup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup
Serves: 8-10 servings
Ingredients
  • 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
Instructions
  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 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.
  3. Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.
  4. Meanwhile, saute onion in 1 tbsp. butter until tender. Remove from heat.
  5. 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.
Recipe by Simple, Sweet & Savory at https://www.simplesweetsavory.com/chicken-and-rice-soup/