Monday, January 18, 2010

Chicken and Rice Soup: by Kimberly

Okay, this is really from my good friends, Kristen and Lauren. But it's so good and they said I could share it with everyone! I hope you enjoy as much as we have over the past few weeks of cold weather. Sometimes I do the celery and carrots and sometimes I don't. Also, on a side note: my middle son is allergic to dairy, so on most recipes that I post that include milk or whipping cream, I use soy milk instead and it works great. I'm always looking for easy ideas for dinner that don't include a block of cream cheese!!


4 c chicken broth
2 c water
2 cooked chicken breasts, shredded
1 package (4.5 oz) of quick cooking Uncle Ben's long grain & wild rice with seasoning packet
1/2 tsp salt
1/2 tsp pepper
3/4 c all-purpose flour
1/2 c butter
2 c heavy cream
1 c chopped celery
1 c chopped carrots
1-In large pot over medium heat, combine broth, water, and chicken. Bring just to a boil, then stir in rice, reserving seasoning packet. Cover and remove from heat.
2-In a small bowl, combine salt, pepper, and flour. In a medium saucepan over medium heat, melt butter. Stir in 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 smooth. Cook until thickened, approx. 5 min.
3-Stir cream mixture into broth and rice. Cook over medium heat until heated through, approx. 10-15 min.
*The carrots and celery weren't in the original recipe, we just added them in. I put them in a pan with some butter and saute until soft and then add them at the very end.