Mels Creamy Chicken And Wild Rice Soup Recipes

Steps:

• In a large pot over medium heat, combine broth, water and chicken. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat.
• 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 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.

Steps:

• In a large soup pot over medium heat, saute the onions and garlic in the olive oil for 2-3 minutes. Add the carrots and celery and continue sauteeing for another 3-4 minutes or until veggies are softened.
• Add broth and chicken to the pot and increase heat to bring the mixture just to boiling then stir in rice but NOT the seasoning packet - keep that aside. Cover and reduce heat to low and continue to cook and stir occasionally.
• In a measure cup, combine pepper and flour.
• In a medium sized saucepan, melt the butter over medium heat. Stir in the contents of the seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture to form a roux. Whisk constantly.
• Whisk in the half and half and the milk a little at a time until fully incorporated and smooth and continue cooking and whisking for 5 minutes until mixture is thickened.
• Stir cream mixture into broth and rice. Cover and cook over a medium low heat until heated through and broth is thickened, about 15 minutes, stirring occasionally.
• Makes approximately 10 cups of soup. Depending on the size bowl and serving you can easily feed 4-6 people.

Steps:

• Open rice, pull out seasoning packet and set aside.
• In a small bowl, combine pepper and flour. Set aside.
• In a large pot over medium heat, combine broth and chicken. Bring to a boil, then stir in rice. Cover and remove from heat.
• In a medium saucepan over medium heat, melt butter. Add carrots, celery and onion and saute for 5 minutes. Stir in contents of seasoning packet, and continue cooking vegetables until softened, about 5 minutes more. Add seasoned flour gradually while constantly stirring, to form a roux. Saute roux for 3-4 minutes to cook out raw flour taste.
• 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 and rice is done,15-20 minutes.
• Alternatively, for those who cannot get the quick-cooking version of the rice, I have put the broth on to boil and cooked the 25-minute version of long grain and wild rice blend according to the directions, while sauteeing the veggies in the butter. I tend to cook the veggies longer this way, and I like them quite soft. I then follow the rest of the directions above, adding the rice/broth to the cream mixture. I've also used fat-free half and half with no appreciable difference in flavor. Enjoy!