Ingredients

The following ingredients have 8 Servings
  • 2 boneless chicken breasts
  • 6 cup chicken broth (low sodium)
  • 1 6oz package long grain and wild rice
  • 2 tablespoons olive oil
  • 1 medium onion (diced)
  • 1 medium carrot (cut into thin rounds)
  • 1 cup celery (diced)
  • 1/2 cup all-purpose flour
  • 1 teaspoon ground black pepper
  • 1 teaspoon kosher salt
  • 3 cup light or heavy cream
  • Fresh chopped parsley

Instruction

  • In a large pot or dutch oven, over medium heat, combine broth and chicken. Bring to a boil, then stir in rice. Cover and remove from heat. Set aside.
  • In a medium saucepan or large, deep skillet over medium heat, add olive oil.
  • Add diced onion, carrots and celery. Season with salt and pepper and sauté for about 5 minutes. If the rice contained a seasoning packet, stir it in now and cook the veggies for another 5 minutes.
  • Gradually add the flour to the veggies, while constantly stirring to form a roux.
  • Sauté roux for 3-4 minutes and gradually, over low-medium heat, start whisking in the cream, until fully incorporated and smooth. Cook until thickened, about 5 minutes.
  • Bring back the pot with chicken and rice, place it over low-medium heat and stir cream mixture into the broth and rice. Cook over medium heat until heated through and the rice is done, 15-20 minutes.
  • If you want the soup to be creamier, blend half of it using an immersion blender. Or add 1/2 to a large blender and puree soup until there are no large chunks left.
  • Garnish with fresh chopped parsley.
  • Enjoy!