Part of me didn't want to post this recipe so I could keep it all to myself. Typically I'm not a selfish person but, I kind of want everyone to think I'm this real Betty Crocker Homemaker kinda lady and this soup would seal the deal if people didn't know-- that it is insanely easy. All of the spices are from a box of Uncle Ben's rice. I know, for real. Could not get easier. I had visions of having our friends over this winter and they would swoon over steaming bowls of this soup asking for the recipe and me saying "oh, it's just a little of this and a little of that--I didn't even write it down or use a recipe."
But the cats out of the bag--this soup is amazing and amazingly easy to make. Your welcome.
Musical Selection: Cheers (Drink to That) by: Rihanna. It has been one long week. Cheers kids.
mirepoix going on here. Tell your friends that's how it starts when you are describing how you make the soup. They will think you are cool. You are cool btw.
here that I keep the drippings from when I buy rotisserie chicken or cook Buffalo Chicken Dip? Well, this lonely bag of frozen chicken drippings made it in the move and I was so happy it did. This adds SO much flavor. I added it to the pot.
Mother may I!? This soup is insane. I'm obsessed.
Enjoy!!! And ah, HAPPY FRIDAY!!!
Chicken & Wild Rice Soup
2 tablespoons butter
2 medium onions, diced
4 ribs celery, chopped + a few tops, chopped
4 large carrots, cubed
6 cups chicken broth (low sodium recommended)
2 rotisserie chicken breasts or cooked boneless skinless chicken breasts
1-6 oz. box Uncle Ben’s Long Grain & Wild Rice + seasoning packet
1 1/2 cups half and half (fat free is fine)
1/3 cup all purpose flour
salt and pepper to taste
In large Dutch oven or stock pot, heat butter. Sautee onions, celery and carrots on medium low heat for 10 minutes. Season vegetables with salt and pepper. Pour in chicken broth and rice + the seasoning packet it came with. Simmer lightly for about 20 minutes, stirring occasionally. In small bowl, whisk cold half and half with flour until smooth. Pour into soup pot and reduce heat completely to low. Cook 10 minutes or until rice is softened completely and soup has thickened slightly. Taste and season accordingly. Serve with crusty bread and garnish with parsley.
Recipe adapted from here