With a cool, fall weekend approaching, our family already has a few bowls of delicious (and easy) chicken and wild rice soup ready. We’ve made this recipe for a few years now-and we’ve learned that while it is good right out of the pot, it is excellent when warmed up over the next few days.
Ingredients:
4 cups chicken broth
2 cups water
1 (4.5 oz) package of quick cooking long grain wild rice (we use Uncle Ben’s)
1 rotisserie chicken (love them from Mahomet IGA)
3/4 cup flour
1/2 cup butter
2 cups heavy cream-2% also works
Instructions:
Bring chicken broth and water to boil
Reduce heat, add rice without seasoning packet, and cover
Shred chicken meat
Melt butter in saucepan
Once melted, whisk in seasoning packet
Once incorporated, whisk in flour, making a rue, stir for 3 minutes
Whisk in heavy cream or milk, and whisk until the cream until it thickens
Once rice is tender, whisk in cream mixture and stir in chicken meat, increase heat and let cook for 15 minutes.
If you let this set up for a few hours or overnight in the refrigerator, it will really thicken up and be something that’ll stick to your ribs.
