Chicken & Wild Rice Soup Recipe
- 3-4 chicken breasts, cooked and cubed or shredded
- 1 box (6 oz) Long Grain and Wild Rice mix (I use Uncle Ben's.)
- 2 (14.5 oz) cans chicken broth
- 4 cups milk (Regular or evaporated. I use a mix.)
- ½ cup butter
- ½ cup flour
- 1½ Tbs. cornstarch
- ½ tsp poultry seasoning
- 2-3 carrots, chopped
- 2 celery stalks, chopped
- Salt and pepper
- Cook the chicken.
- At the same time, cook the rice according to the directions on the box.
- In a large pot, melt butter. Add chopped carrots and celery and pepper to taste, and sauté for about 10 minutes until tender.
- While the veggies saute, mix together the flour, cornstarch and the poultry seasoning.
- Add the dry ingredient mixture to the sauteed veggies and and whisk together quickly.
- Add chicken broth and milk, whisking quickly as you pour. Cook over medium-low heat stirring often.
- When the chicken and rice are finished, cut chicken into bite-size pieces and add both to the soup.
- The soup will be runny the first day and thick the second.
- Enjoy!
Recipe by Bombshell Bling at https://www.bombshellbling.com/chicken-wild-rice-soup-recipe/
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