It's going to be in the 80's here today, but it's WINTER, so I'm posting a soup recipe! This soup reminds me of chicken pot pie filling, but with rice of course. The rice is baked in the oven, so while it's doing it's thing, you can cook your chicken and chop up all your veggies. I like to cook my chicken in my Instant Pot, and then use the leftover broth in the soup.
Creamy Wild Rice and Chicken Soup1 7 oz. box of Long Grain and Wild Rice Mix (like Zatarain's pic below)
2 cups water
1 tsp chicken bouillon granuals OR 1 cube
3/4 cup chopped onion
3/4 cup chopped celery
3/4 cup sliced carrots
1/4 cup butter
1/4 cup flour
4 cups chicken broth
2 TBSPs chopped fresh parsley
3 cups diced cooked chicken
1 cup whipping cream
Salt and pepper to taste
1. Combine rice, water, and bouillon in a 3 quart or 9x13 inch baking dish. Bake at 325 degrees for 45 minutes. Set aside.
2. Melt butter in skillet over med-high heat. Saute onion, celery and carrots in butter until soft. Stir in flour and cook until bubbly.
3. Add broth and parsley. Cook and stir until thickened.
4. Add baked rice and chicken; mix well. Add cream and continue to cook, stirring occasionally until heated through.
Makes 6 servings