Name: Cream Of Chicken And Rice Soup
Ingredients: 6; cups chicken broth; 2; chicken breast halves (cooked, boneless and cubed); 1; (6 ounce) package long grain and wild rice blend, quick cooking version (You will use the seasoning packet. I used Uncle Bens roasted chicken flavor); 1/2; teaspoon ground black pepper; 1/2; cup all-purpose flour; 3/4; cup butter (12 tbsp. or a stick and a half); 1; cup carrot, diced; 1; cup celery, diced; 1; cup onion, diced; 3; cups light cream (can lighten by substituting part or all of the cream with fat-free evaporated milk, or half-and-half); Instructions:; Open rice, pull out seasoning packet and set aside.; In a small bowl, combine pepper and flour. Set aside.; In a large pot over medium heat, combine broth and chicken. Bring to a boil, then stir in rice. Cover and remove from heat.; In a medium saucepan over medium heat, melt butter. Add carrots, celery and onion and saute for 5 minutes. Stir in contents of seasoning packet, and continue cooking vegetables until softened, about 5 minutes more. Add seasoned flour gradually while constantly stirring, to form a roux. Saute roux for 3-4 minutes to cook out raw flour taste.; 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 and rice is done,15-20 minutes.; Alternatively, for those who cannot get the quick-cooking version of the rice, I have put the broth on to boil and cooked the 25-minute version of long grain and wild rice blend according to the directions, while sauteeing the veggies in the butter. I tend to cook the veggies longer this way, and I like them quite soft. I then follow the rest of the directions above, adding the rice/broth to the cream mixture. I've also used fat-free half and half with no appreciable difference in flavor. Enjoy!

6

cups chicken broth

2

chicken breast halves (cooked, boneless and cubed)

1

(6 ounce) package long grain and wild rice blend, quick cooking version (You will use the seasoning packet. I used Uncle Bens roasted chicken flavor)

1/2

teaspoon ground black pepper

1/2

cup all-purpose flour

3/4

cup butter (12 tbsp. or a stick and a half)

1

cup carrot, diced

1

cup celery, diced

1

cup onion, diced

3

cups light cream (can lighten by substituting part or all of the cream with fat-free evaporated milk, or half-and-half)

Open rice, pull out seasoning packet and set aside.

In a small bowl, combine pepper and flour. Set aside.

In a large pot over medium heat, combine broth and chicken. Bring to a boil, then stir in rice. Cover and remove from heat.

In a medium saucepan over medium heat, melt butter. Add carrots, celery and onion and saute for 5 minutes. Stir in contents of seasoning packet, and continue cooking vegetables until softened, about 5 minutes more. Add seasoned flour gradually while constantly stirring, to form a roux. Saute roux for 3-4 minutes to cook out raw flour taste.

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 and rice is done,15-20 minutes.

Alternatively, for those who cannot get the quick-cooking version of the rice, I have put the broth on to boil and cooked the 25-minute version of long grain and wild rice blend according to the directions, while sauteeing the veggies in the butter. I tend to cook the veggies longer this way, and I like them quite soft. I then follow the rest of the directions above, adding the rice/broth to the cream mixture. I've also used fat-free half and half with no appreciable difference in flavor. Enjoy!

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Cream Of Chicken And Rice Soup

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