Chef Tom: Cream of Chicken and Wild Rice Soup - FOX 21/27 WFXR Roanoke/WWCW Lynchburg News, Weather

Chef Tom: Cream of Chicken and Wild Rice Soup

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6 cups chicken broth
2 chicken breast halves (cooked, boneless and cubed)
1 (6 ounce) packages long grain and wild rice blend, quick cooking version (You will use the seasoning packet. I used Uncle Ben's roasted chicken flavor.)
1/2 teaspoon ground black pepper
1/2 cup all-purpose flour
3/4 cup butter (12 tbsp. or a stick and a half)
1 cup carrot, diced
1 cup celery, diced
1 cup onion, diced
3 cups light cream (can lighten by substituting part or all of the cream with fat-free evaporated milk, or half-and-half)

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, stir in rice. Cover and remove from heat. In a medium saucepan over medium heat, melt butter. Add carrots, celery and onion and sauté 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. Sauté 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.