Ingredients
- 1/2 Cup Carrots 1/4 inch dice
- 1/2 cup Celery 1/4 inch dice
- 1 Cup Onion 1/4 inch dice
- 3 Cloves Garlic Minced
- 1 Tblsp. Olive Oil
- 4 Cups chicken stock
- 2 Cups Water
- 1 Pkg. Long Grain and Wild Rice Mix
- 3 Cups Cooked Chicken Shredded
- 3/4 Cup Flour
- 1/2 Cup Butter
- 1 Cup Milk
- 1 Cup heavy cream
- salt and pepper To taste
- 1/3 Cup Instant Potato Flakes Optional – for thickening
Servings:
Instructions
- Heat the olive oil in a large soup pot. Add the carrots, celery, onions, and garlic and sweat until the vegetables begin to soften about 5 minutes or so.
- Add the stock, water and the rice part of the rice mix to the pot. Bring to a full boil. Cover, remove from heat and let sit while you prepare the rest of the soup
- In a medium saucepan, melt the butter. Add the seasoning packet of the rice mix and stir to blend completely. Slowly add the flour (about 1/4 cup at a time), stirring to blend each addition. Once all the flour is blended in, cook the roux over medium heat for 1-2 minutes stirring frequently.
- Slowly add the milk/cream mixture to the roux. Continue to stir so that the mixture remains smooth. Cook and stir the cream mixture for 5 minutes or so. It should be very thick. Remove from the heat and keep warm.
- Return the pot with the stock and rice to the heat and add the chicken. Heat to just below boiling. Add the cream mixture in three parts, stirring well after each addition. Continue to cook, stirring frequently until the mixture is thickened. This may take 10 minutes or so.
- Check the soup for needing salt and/or pepper. If it seems too thick, add a little more milk. If it seems a little thin, add some instant mashed potato flakes.
- Ladle into soup bowls and enjoy.
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