Creamy Chicken Wild Rice Soup

Now that the seasons are changing, you’re going to want a comforting meal to warm your belly. And trust me, this soup will do the trick! Add some dinner rolls to scoop up what your spoon can’t get, and you’re all set for a tasty meal.

4 cups chicken broth
2 cups water
2 cooked, boneless chicken breasts – shredded
1 (4.5 ounce) package of quick cooking long grain and wile rice with seasoning packet
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 all-purpose flour
1/2 cup butter
2 cups heavy cream

In a large pot over medium heat, combine brother, water and chicken. Bring just to boiling, then stir in the rice.
Reserve seasoning packet for later. Cover and remove from heat.
In a small bowl, combine slat, pepper and flour. In a medium saucepan over medium heat, melt butter. Stir in the contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons to form a roux. 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, 10 to 15 minutes.

*Recipe originally fromĀ All Recipes.