Creamy Chicken and Wild Rice Soup…yummmmm

chickenandwildricesoup ©C.stoufflet

I got this recipe from Carrie’s Experimental Kitchen and it is soooo good. I have made it at least 10 times now. Not only for my husband and kids , but for guests. It is that good. It makes you look like a superb cook. All I can say is, make it. The only addition I made was a dash of Tony Chachere’s Original Creole Seasoning. I add it to just about everything I cook.  Salt, pepper and Tony’s. It adds some kick and I am a Louisiana girl so everything needs some kick.

Good Old Tony's

Good Old Tony’s

Now back to this awesome soup…

Creamy Chicken and Wild Rice Soup

Creamy Chicken and Wild Rice Soup
4 c. Low-Sodium Chicken Broth
3 c. Water
1 pkg. Near East Long Grain & Wild Rice with Flavor Packet
2 Stalks Celery, thinly sliced
1/4 c. Red  Onion, thinly sliced
1/2 c. Carrots, thinly sliced
1 tsp. Dried Majoram
Extra Virgin Olive Oil
2 tbsp. All Purpose Flour
3/4 c. Heavy Cream
1/4 c. 2% Milk
Kosher Salt, to taste
1/4 tsp. Fresh Ground Pepper
1 c. Cooked Chicken

In a large saucepan, drizzle olive oil on the bottom and add your carrots, celery, onion, marjoram and seasoned flavor packet and saute for 5 minutes. Add the rice and stir; then add the flour. Add the chicken broth and water, bring to a boil and simmer for 15 minutes. While this is simmering, heat the heavy cream and milk in a small saucepan until hot. Add to the soup mixture along with the cooked chicken and simmer for another 30 minutes or until the rice is cooked through. Season with salt and pepper.( and if you are me, a dash of Tony’s)  Makes 8 cups.

Thank You Carrie for this FANTASTIC recipe! Go check out her site and see what else she has to offer. HERE


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