Amy’s Creamy Chicken and Wild Rice Soup

4 c chicken broth (we use vegetarian Better Than Bouillon to make broth)
2 c water
2 c shredded chicken
½ c chopped onion
½ c chopped celery
½ c chopped carrots
1, 4.5 oz pkg Quick Long Grain and Wild Rice (Ben’s brand, 6.2 oz Long Grain and Wild Rice
Original Recipe works just fine, not sure they make the other one any more)
½ tsp salt
½ tsp black pepper
½ to ¾ c flour (adjust to desired consistency depending on the fat content of your dairy, with
whole milk we use 1/2 c)
½ c butter
2 c heavy cream, whole milk, or 2% milk (we typically use whole milk)

1. In a large soup pot, combine broth, water, and chicken. Bring to just boiling and add the
chopped veggies (onion, celery, carrots) and rice from the box (not the seasoning, rice
only). Return broth to just boiling and then cover pot, remove from heat.
2. In a small bowl, combine salt, pepper, and flour. Stir to combine. In a small-to-medium
sauce pan over medium heat, melt the butter. Add seasoning packet and stir, heating
until bubbly (butter boiling). Add flour to the seasoning-butter mixture, a tablespoon or
two at a time, stirring until combined. Cook the butter, seasoning, and flour mixture for
one minute, stirring constantly. Whisk cream/milk into the flour mixture, a small
amount at a time. Stir constantly. Cook until thick (approx. 5-8 min).
3. Stir cream mixture into broth/rice/chicken mixture. Cook for 10-15 minutes over low
heat, stirring occasionally. (I cover the pot but leave the lid slightly ajar.)
4. Serve and enjoy!

Makes 8-12 servings.