Name: Creamy Chicken and Wild Rice Soup I
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8 servings
Cuisine: American
Ingredients: 4 cups chicken broth; 2 cups water; 2 breast half boneless chicken breast, cooked, shredded; 1 package quick-cooking long grain and wild rice with seasoning packet, 4.5 oz; 1 cup carrots, chopped; 1 cup onions, diced; 1 cup celery, chopped; 1 cup mushrooms, sliced; 2 cloves garlic, minced; 1/2 tsp kosher salt; 1/2 tsp ground black pepper; 3/4 cup all-purpose flour; 2/3 cup butter; 1/2 cup white wine; 2 cups heavy cream

Steps

In a large pot over medium heat, combine chicken broth, water, and boneless chicken breast. Bring just to boiling, then stir in quick-cooking long grain and wild rice, reserving the seasoning packet. Cover and remove from heat.
Melt butter in a large skillet. Add onions and mushrooms and saute for 10 minutes. Add celery and carrots and saute for another 5 minutes. Add garlic and saute for 1 minute, then remove from heat. 16 min
In a small bowl, combine kosher salt, ground black pepper, and all-purpose flour. In a medium saucepan over medium heat, melt butter. Stir in the contents of the seasoning packet until the mixture is bubbly. Reduce heat to low, then stir in the flour mixture by tablespoons to form a roux. Whisk in heavy cream a little at a time until fully incorporated and smooth. Cook until thickened, 5 minutes. 10 min
Stir the cream mixture into the broth and rice. Stir in the sauteed vegetables and white wine. Cook over medium heat until heated through, 10 to 15 minutes. 15 min

Chef's notes

The roux is the most common trouble spot: add the flour mixture gradually by the tablespoon over low heat and whisk constantly to prevent lumps before adding heavy cream. Add heavy cream slowly in a thin stream while whisking; if the cream is cold straight from the fridge it can break the sauce, so let it come to room temperature first. Build the soup in stages -- have the sauteed vegetables fully ready before the cream sauce is finished so everything comes together quickly at the end with minimal overcooking. For doneness, the soup is ready when it reaches a gentle simmer and coats the back of a spoon; avoid a rolling boil after the cream is added or it can curdle. The soup thickens considerably as it cools and stores; thin leftovers with a splash of chicken broth when reheating on the stovetop over low heat. Store covered in the refrigerator for up to 3 days.

Source: AllRecipes ↗

Creamy Chicken and Wild Rice Soup I

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