I'm fairly certain the littles might implode if I make soup again. Zoe is fine, she digs it. Mason & Camden are pretty much "over it", as they say. They do, however, love the homeade bread that goes along with it!
I served this soup with homeade french bread. Which is already GONE, by the way. [Granted, I took a loaf and some soup to my sister-in-law.] But, one whole loaf is gone.
Creamy Chicken & Wild Rice Soup
- 4-5 cups chicken broth
- 2-3 cups water
- 2 cooked, boneless chicken breasts, shredded or cut up [I boil them, then chop them]
- 1 pkg. quick cooking wild rice w/ seasoning packet [I used Uncle Bens. It was about 6 oz.]
- 1/2-3/4 c. diced carrots
- 1/2-3/4 c. diced celery
- 1 diced onion
- 2-3 cloves garlic, minced
- 1/2 c. flour*
- 6 T. butter*
- 2 c. milk*
- In a large stock pot, over med-hi heat, saute onion, garlic, carrots, and celery with a little bit of olive oil. Season veggies with salt & pepper [go easy on the salt...you can add more later if you need it]. Cook until onion is tender.
- Add chicken broth, water and chicken. Bring to a boil, then stir in rice [NOT the seasoning packet]. Cover and remove from the heat.
- In a medium saucepan over medium heat, melt butter. Stir in contents of the seasoning packet, cook until mixture is bubbly. Reduce heat to low and slowly stir in flour, to form a roux. Stir and cook for a minute or two to cook off the raw flour taste. Whisk in milk, a little at a time, until fully incorporated and smooth. Cook until thickened about 5 minutes. *
- Stir milk mixture into broth and rice. Cook over medium heat until heated through, about 15 minutes.
This soup does not freeze well, obviously. The rice will absorb everything, and you'll end up with the worlds largest grains of rice.
To reheat this soup, you'll need to add more liquid, chicken broth works great.