Ingredients

The following ingredients have 4 Servings
  • 2-3 chicken breasts (cooked and cubed, or shredded)
  • 2 6 oz boxes Long Grain and Wild Rice mix
  • 2 14.5 oz cans chicken broth
  • 4 cups milk (regular or evaporated)
  • 1/2 cup butter
  • 1/2 cup flour
  • 1 1/2 tbs cornstarch
  • 1/2 tsp poultry seasoning (optional)
  • 2-3 carrots (thinly sliced)
  • 2-3 celery stalks (thinly sliced)
  • salt and pepper (to taste)

Instruction

  • Cook the rice according to the directions on the box.
  • In a large pot, melt butter. Add in the chopped carrots and celery and pepper to taste, and sauté for about 10 minutes, or until the veggies are tender. Add in the flour, cornstarch and poultry seasoning (optional), and whisk together quickly.
  • Add in the chicken broth and milk, whisking constantly as you pour. Cook over medium-low heat, stirring often.
  • When the rice is finished, add both the cooked chicken and rice to the soup.
  • Give everything a good stir, allow to heat through, and enjoy!