Description
Discover the perfect recipe for Chicken and Wild Rice Soup that you’ll want to make over and over again. Learn how to create this comforting dish on our cooking website today!
Ingredients
- 2 cooked, boneless chicken breast halves, shredded
- 4 cups (946 ml) chicken broth
- 2 cups (473 ml) water
- 1 (4.5 ounce (128 g)) package quick cooking long grain and wild rice with seasoning packet
- 3/4 cup (94 g) all-purpose flour
- 1/2 teaspoon (3 ml) salt
- 1/2 teaspoon (3 ml) ground black pepper
- 1/2 cup (113 g) butter
- 2 cups (473 ml) coconut cream
Instructions
- Place the shredded chicken, chicken broth, and water in a large pot on medium heat. Allow it to reach a rolling boil, then mix in the rice, keeping the seasoning packet aside. Cover the pot and take it off the heat.
- In a small bowl, mix together the flour, salt, and pepper.
- In a medium saucepan, melt the butter over medium heat. Add the seasoning packet contents and stir until the mixture is bubbly. Lower the heat, then gradually incorporate the flour blend into the butter, stirring constantly to create a roux. Gradually whisk in the coconut cream, ensuring it is fully blended and smooth. Continue cooking until it thickens, which should take around 5 minutes.
- Combine the roux and cream mixture with the broth and rice in the pot. Heat over medium, ensuring everything is warmed through, for 10 to 15 minutes.
- Serve while hot and savor the flavors!
Notes
- Enhance the flavor by adding chopped fresh herbs like parsley or thyme before serving.
- Achieve a thicker consistency by increasing the amount of flour in the roux mixture.
- Create a creamier texture by substituting half of the coconut cream with heavy cream.
