Wednesday, July 3, 2013

Creamy Chicken and Wild Rice soup

After attending a Tastefully Simple party I set out on a mission to recreate their Creamy Chicken and Wild Rice soup.  I think this recipe is pretty close, and almost as quick to make.  Hope you like it as much as we do.

You will need:
4 boneless, skinless chicken breast cooked and shredded
6 cups water
3 Tbsp Better than Bouillon Chicken base  (or you can use 4 low sodium bouillon cubes)
2 boxes Uncle Ben's Long Grain and Wild Rice  (the 5 minute recipe)
1/2 cup unsalted butter
3/4 cup flour
2 cups milk
salt and pepper to taste

Directions:
In a large pot bring the water and Better than Bouillon Chicken base to a boil. Add chicken and the rice, reserving the seasoning mixes.  Cover and remove from heat.

In a sauce pan melt butter.  Stir in the 1 seasoning packet (you can use both but we found that to be very salty).  Add the flour and stir until well combined and bubbly.  Slowly stir in the milk.  (You are basically creating a roux.)

Very slowly and stirring the entire time add the roux to the chicken and rice.  Cook over low heat about 5 minutes or until warm all the way through.  Add salt and pepper to taste.

Until next time,

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This work by Sunflowers At Home is licensed under a Creative Commons Attribution-Noncommercial-Share Alike 3.0 United States License.