COPYCAT CREAM OF CHICKEN AND WILD RICE SOUP

Copycat Cream of Chicken and Wild Rice Soup image

This soup is so rich and satisfying (and surprisingly low in fat). I came up with this recipe after trying to kick my addiction to the chicken and wild rice soup served at my favorite fancy Italian sandwich shop - and I think this version is even better! It will make enough to feed the whole family, plus plenty for leftovers.

Provided by oliveoilandchocolate

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Chicken and Rice Soup Recipes

Time 1h20m

Yield 8

Number Of Ingredients 12

Previous Next

Ingredients

1 ½ pounds skinless, boneless chicken breasts
4 cups water
4 cups chicken broth
1 tablespoon olive oil
4 carrots, peeled and chopped
2 stalks celery, chopped
1 onion, chopped
1 (6 ounce) package long-grain and wild rice mix (such as Near East®)
¼ cup unsalted butter
¼ cup all-purpose flour
2 cups milk
salt and ground black pepper to taste

Steps:

Combine chicken, water, and broth in a large pot over medium heat. Cook until chicken is no longer pink in the middle, about 30 minutes.
Meanwhile, heat oil in a skillet over medium heat. Cook carrots, celery, and onion until soft, 5 to 7 minutes. Set aside.
Remove chicken from broth, cut into cubes, and return to broth. Add rice to the broth, reserving seasoning packet, and simmer 20 minutes.
Meanwhile, melt butter in a clean skillet over medium heat. Add flour and reserved rice seasoning packet; cook and stir to create a paste, about 2 minutes. Add milk and whisk to combine. Add milk mixture to the pot with the soup. Stir and simmer until soup thickens, about 5 minutes more.

Nutrition Facts : Calories 305.9 calories, Carbohydrate 26.7 g, Cholesterol 71.6 mg, Fat 11.3 g, Fiber 1.9 g, Protein 23.5 g, SaturatedFat 5.2 g, Sodium 987.7 mg, Sugar 6.3 g