Tis the season for high fat soups, to warm the body and comfort the soul! At least that's the case in North Dakota where our average temp has been in the 30's with snow, and it's only October! So, to lift my spirits and warm my belly, I'm making my favorite creamy soup. I'm a big believer in 'Read the Label' and know your nutrition information, however, on this recipe...I'd rather not know. Enjoy!!!
4 cups chicken broth
2 cups water
2 cooked, boneless chicken breast halves, shredded
1 (4.5 ounce) package quick cooking long grain and wild rice with seasoning packet
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup all-purpose flour
1/2 cup butter
2 cups heavy cream
DIRECTIONS
1. In a large pot over medium heat, combine broth, water and chicken. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat.
2. In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.
3. Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.
This soup is best eaten with some high calorie French Bread or Baguette. Sour Dough works too.
So you might be wondering who I am? Well, I'm a long lost cousin to Butterball and Beans. We'll just call me Nik. They so graciously invited me to contribute to their food blog, and I happily accepted. I'm sure my entries will be few and far between. I'm not a big cook, but what I do cook, I cook well!
