Cream of Chicken & Rice Soup

Cream of Chicken & Rice Soup

4 dinner portions

Ingredients

·       1 Chicken breast - shredded

·       3 ½ C Chicken broth

·       ½ box of quick cooking version (Uncle Ben's roasted chicken flavor)

·       ½ tsp fresh ground pepper 

·       1 tsp salt

·       ¼ C flour

·       ½ C butter

·       ½ C Carrot - small dice

·       ½ C Celery - small dice

·       ½ C Onion - small dice

·       1 ½ C Heavy Cream

Directions:

1.     Cook chicken: boil for 12 minutes, set aside until cool and shred

2.    In a large pot, add broth and bring to a boil

3.    Remove the stock from the heat and stir in the chicken and rice

4.     In a separate pan, add butter and sauté mirepoix for 5 minutes / until tender

5.    Mix flour, salt, pepper and flavor pack from the rice.

6.    Stir in the flour mixture and sauté the roux for 3 - 4 minutes

7.    Slowly whisk in heavy cream and simmer until it thickens

8.    Add the cream / mirepoix mixture to the broth / chicken mixture. Stir until completely mixed

9.    Bring to a simmer, stirring every few minutes

10.  Serve after 15 - 20 minutes

Makes 3 dinner size portion or 4 appetizer servings