Copycat Cream of Chicken and Wild Rice Soup recipe
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Ingredients
- 1 ½ pounds skinless, boneless chicken breasts 4 cups water 4 cups chicken broth 1 tablespoon olive oil 4 carrots, peeled and chopped 2 stalks celery, chopped 1 onion, chopped 1 (6 ounce) package long-grain and wild rice mix (such as Near East®) ¼ cup unsalted butter ¼ cup all-purpose flour 2 cups milk salt and ground black pepper to taste
Nutrition Info
- 305.9 caloriescarbohydrate: 26.7 gcholesterol: 71.6 mgfat: 11.3 gfiber: 1.9 gprotein: 23.5 gsaturatedFat: 5.2 gservingSize: -sodium: 987.7 mgsugar: 6.3 gtransFat: : -unsaturatedFat: : -
Directions Copycat Cream of Chicken and Wild Rice Soup
Directions
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Combine chicken, water, and broth in a large pot over medium heat. Cook until chicken is no longer pink in the middle, about 30 minutes.
Meanwhile, heat oil in a skillet over medium heat. Cook carrots, celery, and onion until soft, 5 to 7 minutes. Set aside.
Remove chicken from broth, cut into cubes, and return to broth. Add rice to the broth, reserving seasoning packet, and simmer 20 minutes.
Meanwhile, melt butter in a clean skillet over medium heat. Add flour and reserved rice seasoning packet, cook and stir to create a paste, about 2 minutes. Add milk and whisk to combine. Add milk mixture to the pot with the soup. Stir and simmer until soup thickens, about 5 minutes more.