Creamy Chicken and Wild Rice Soup

>> 4.14.2010

Even though it is spring time, even in California we have had cool enough weather to extend soup season.  This makes me happy.  :)  I love soup, and this is one of my favorites!  Comforting, creamy, flavorful and nourishing.  I hope you enjoy it! 

* 4 cups free range chicken broth
* 2 cups water
* 2 cups leftover free range chicken meat, shredded
* 1 cup cooked wild rice
* 1 TBS all purpose seasoning of choice.  (I prefer the one from US Wellness Meats)
* 1/2 teaspoon celtic grey sea salt
* 1/2 teaspoon ground black pepper
* 3/4 cup all-purpose, unbleached flour
* 1/2 cup butter
* 2 cups heavy cream (I use whole raw milk)
* Vegetables of choice (optional)



Combine broth, water and chicken in a large stock pot.  If you do not have leftover chicken, start raw chicken in the broth and water and simmer all afternoon until falling apart.  Shred chicken and add vegetables.  Cook until veggies are tender.  Add rice and simmer until heated through. (Add water as needed to replace what evaporates.)


In a small bowl, combine salt, pepper and flour. In a saucepan over medium heat, melt butter. Stir in  seasoning of choice until 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 mixture. Cook over medium heat until heated through, 10 to 15 minutes.   Enjoy!

This post is part of Pennywise Platter at the Nourishing Gourmet.


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