Chicken and Wild Rice Soup

With all this cold Weather I decided that we needed to have some soup to warm us up. The recipe is from my sister-in-law. She served it to us over Christmas and I HAD to get the recipe right away. I don't usually go back for seconds at meal time, but this I did.

To me, this is a dressed up version of chicken soup. The rice is a nice change from classic noodles in chicken soup and the creamy consistancy makes it so yummy.



In a large pot add,

3- 14oz cans of Chicken broth
1 small onion, chopped
2-3 carrots, sliced
3-4 ribs celery, sliced
1tsp salt
1tsp pepper

Cook until tender.

In another pot cook,

1- 180g pkg of Uncle Bens long grain and wild rice mix

Cook according to pkg directions omitting butter.



In a medium sauce pan,

melt 1/3 cup butter

Then add,

1/3 cup flour

Stir until a smooth paste is formed




Slowly add,

2 cups milk

Stiring constantly until sauce is thickened.

Add white sauce to broth and vegatables until smooth

Add,

Prepared rice

2 chicken breasts cook and cubed

Cook soup until hot, do not boil.

I served it with some homemade buns. So good.

Chicken and Wild Rice Soup

1 – 180g Uncle Ben’s long grain and wild rice mix

3 – 14oz cans chicken broth
1 sm onion
2-3 carrots, sliced
3-4 ribs of celery, sliced

1 tsp salt

1 tsp pepper

1/3 cup butter

1/3 cup flour

2 c. milk

1-2 chicken breasts (cook and cubed)

In a large soup pot or saucepan, cook onions, carrots and celery in chicken broth until tender. In a medium saucepan melt butter and add flour, stirring until smooth paste is formed. Slowly add milk, stirring constantly until sauce is thickened. Add white sauce to broth and vegetables, stirring until smooth.
Cook rice according to packaged directions (do not add butter).
Add chicken and rice. Cook until soup is hot, but not boiling.

Serves 4-6