- 1 1/2 pounds skinless, boneless chicken breasts
- 4 cups water
- 4 cups chicken broth
- 1 tablespoon olive oil
- 4 carrots, peeled and chopped
- 2 stalks celery, chopped
- 1 onion, chopped
- 1 (6 ounce) package long-grain and wild rice mix (such as Near East®)
- 1/4 cup unsalted butter
- 1/4 cup all-purpose flour
- 2 cups milk
- salt and ground black pepper to taste
- Combine chicken, water, and broth in a large pot over medium heat. Cook until chicken is no longer pink in the middle, about 30 minutes.
- Meanwhile, heat oil in a skillet over medium heat. Cook carrots, celery, and onion until soft, 5 to 7 minutes. Set aside.
- Remove chicken from broth, cut into cubes, and return to broth. Add rice to the broth, reserving seasoning packet, and simmer 20 minutes.
- Meanwhile, melt butter in a clean skillet over medium heat. Add flour and reserved rice seasoning packet; cook and stir to create a paste, about 2 minutes. Add milk and whisk to combine. Add milk mixture to the pot with the soup. Stir and simmer until soup thickens, about 5 minutes more.
10/05/2019
recipepes.com
copycat cream of chicken and wild rice soup, recipe
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