2 small chicken breasts, cooked, boneless and cubed
1 6 oz package long grain& wild rice blend, quick cooking version (must contain spice pouch)
1/2 cup flour
3/4 cup butter (12 tbsp)
1 cup carrot, diced
1 cup celery, diced
1 cup onion, diced
2 cups light cream
salt and pepper
bread for serving
Open rice, pull out seasoning packet and set
aside. In a small bowl, combine pepper and flour.
Set aside. n a large pot over medium heat, combine
broth and chicken. Bring to a boil, then stir in
rice. Cover and remove from heat.
In a medium saucepan over medium heat, melt
butter. Add carrots, celery and onion and saute
for 5 minutes. Stir in contents of seasoning
packet, and continue cooking vegetables until
softened, about 5 minutes more. Add seasoned
flour gradually while constantly stirring, to
form a roux. Saute roux for 3-4 minutes to cook
out raw flour taste.
Whisk in cream, a little at a time, until fully
incorporated and smooth. Cook until thickened, 5
minutes. Stir cream mixture into broth and rice.
Cook over medium heat until heated through and
rice is done,15-20 minutes.
Alternatively, for those who cannot get the
quick-cooking version of the rice, I have put
the broth on to boil and cooked the 25-minute
version of long grain and wild rice blend
according to the directions, while sauteeing
the veggies in the butter. I tend to cook the
veggies longer this way, and I like them quite
soft. I then follow the rest of the directions
above, adding the rice/broth to the cream
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