Creamy Chicken Rice Soup

This is sooooo good!

This is sooooo good!

Since I am not back on track with meals from this past week,  I was trying to figure out what to make today that was easy and took very little ingredients that I actually had in my cupboard.  Then I had a great idea!  Over the past week we had lots of food brought in for us as we were rehearsing, getting ready for the play and while it was running.  One day we had various soups and salads.   There I discovered one of the best soups!  I went back for seconds and it was gone, so others must have thought it was good too!  I asked and found out who made it and she gave me the simple recipe.  I looked and also found one on Pinterest that was similar, so looked through my cupboards and found I had all the ingredients!

This soup is very easy and very, very good!  Everyone in the household liked it!  Here’s the recipe:

3 cups cooked Uncle Ben’s Wild Rice (there are several different varieties – use whichever kind you want!)
2 carrots (diced small)
1 cup diced chicken
1 cup flour
salt and pepper (to taste)
1 large onion, diced
2 celery stalks (diced small)
1/2 cup butter
8 cups chicken broth
1 cup half and half

Start cooking the rice before you begin working on the rest of the soup.  I usually get the “quick cook” kind, but if you get regular wild rice, it will take a while before it is ready!

Chop up carrots, onions and celery.

Saute carrots, celery and onion in butter until tender.  Add flour.  Add broth, salt and pepper (I just put a pinch of each in – you probably don’t even really need salt).  Bring to a boil.  Add chicken and half and half and reheat, but don’t boil again.  Add rice right before serving (if you put it in a long time before serving, the rice will keep cooking and get mushy).

***I used my own half and half.  It was 1 tbsp of butter melted and enough milk to fill one cup with the butter in it.***

 

I hope you try it out!  You’ll find out how delicious it is!!

 

Have a great evening!

 

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