"Instant wild rice is cooked in chicken broth with shredded chicken, then combined with thickened cream for a quick soup."
¼ cup of celery, onions and carrots cut up fine
Sauté in large pot with a little olive oil when tender go to step one
4 cups chicken broth
2 cups water
1 cooked, boneless chicken
breast halves, shredded
(bought at the deli baked chicken breast)
1 (4.5 ounce) package quick
cooking long grain and wild rice with seasoning packet---uncle ben’s
1/2 teaspoon salt
1/2 teaspoon ground black
3 tablespoons margarine or butter
2 cups milk 2%
In a large pot over medium heat, combine broth, water and chicken. Bring just to boiling, then stir in rice, seasoning packet. Cover and remove from heat.
In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux Cook until thickened, 5 minutes. Stir into soup and whisk until smooth.
Stir milk into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.
If it get to thick add more milk.