Ingredients
The following ingredients have 10 Servings
- 2 cups water
- 4 cups (32 oz) low sodium fat free chicken broth
- 1 lb raw boneless skinless chicken breasts
- 1 (6 oz) box of Long Grain & Wild Rice with seasoning ((I used Uncle Ben’s - not the quick cooking kind), do not prepare)
- 1 cup sliced or diced carrots
- 1 cup sliced celery
- ½ cup flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 stick (8 tablespoons) light butter ((I used Land O'Lakes))
- 2 cups fat free half and half
Instruction
- Bring the water and chicken broth to a boil in a large pot or dutch oven. Add the chicken, rice (with seasoning packet), carrots and celery and reduce heat to a simmer. Cover the pot and simmer for 25-30 minutes until chicken is cooked through and easy to shred. Remove the cooked chicken breasts to a plate and shred with two forks. Replace the lid and continue to simmer the rest.
- Mix together the flour, salt and pepper in a bowl until combined. In a medium saucepan, melt the butter over medium heat. Stir in flour a spoonful at a time to make a roux. Pour the half and half in a little at a time, stirring continuously with a whisk to allow the roux to combine with the cream. Continue whisking and adding half and half until the mixture is smooth and creamy.
- Add the shredded chicken and the cream mixture back into the soup pot and stir to combine. Bring back to a simmer and simmer for 5-10 minutes to allow soup to thicken and flavors to combine.
