Serving Size Enough for dinner for a family of 4.

Cream of Chicken and Brown and Wild Rice Soup

5 minPrep (inc. refrigeration & rest time)

30 minCook Time

35 minTotal Time

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Ingredients

• 2/3 C Reese’s Wild Rice
• 1 C Riceland Long Grain Brown Rice
• 4 C Water
• Pinch of Salt
• 1 C diced white onion
• 3/4 C diced celery
• 3/4 C diced carrot
• 1 stick of unsalted butter
• 32 oz of chicken stock
• 2 C of half and half
• 1/2 C flour
• 1 pound of chicken tenders, cut into small pieces
• pinch of salt
• fresh black pepper
• olive oil

Instructions

1. In a saucepan bring the rice and water and salt to a boil.
2. Simmer on low for 45 minutes or until absorbed and soft.
3. Remove from heat and reserve for later.
4. In a soup pot cook the chicken in a bit of olive oil.
5. Remove from pot and reserve for later.
6. In the soup pot add the onion, celery and carrot (if using) and saute with a pinch of salt until translucent.
7. Add the butter, allow to melt and then whisk in the flour.
8. Cook in the flour and slowly whisk in the stock.
9. Once incorporated whisk in the half and half (or creamy dairy of your choice. I would not advise skim milk here).
10. Whisk to incorporate and reduce heat to low.
11. Allow to meld together 5-7 minutes.
12. Return the chicken and it’s juices to the pot.
13. Add all of the rice (or desired amount) to the pot.
14. Allow to come together for 5-7 minutes but do not allow to come to a full boil.
15. A light simmer will work.
16. Taste and season as necessary.
17. Remove from heat and serve.

Important Notes