Ingredients
Equipment
Method
- Combine the shredded chicken, chicken broth, and water in a large pot over medium heat. Bring the mixture to a boil.
- Stir in the rice, but reserve the seasoning packet from the rice package. Cover the pot and remove it from the heat.
- Combine the flour, salt, and pepper in a small bowl.
- Melt the butter in a medium saucepan over medium heat. Stir in the contents of the reserved seasoning packet until the mixture bubbles. Reduce the heat to low.
- Add the flour mixture to the butter mixture a few tablespoons at a time, stirring constantly to form a roux. Whisk in the heavy cream a little at a time until everything is incorporated and smooth. Cook this mixture until it thickens, about 5 minutes.
- Stir the flour and cream mixture into the broth and rice mixture in the large pot. Cook over medium heat for 10 to 15 minutes, until the soup is heated through.
- Serve the soup hot.
Nutrition
Notes
This recipe yields 8 servings. You can adapt this recipe for a keto diet by substituting cauliflower rice for the wild rice.