Go Back
Print

Creamy Chicken & Wild Rice Soup

1 whole chicken, cut into quarters 8 quarts water 1 medium onion, chopped 4 ribs celery, sliced in half lengthwise 1 carrot, chopped 2 cloves, garlic 3 T butter 3 T flour 3 cups milk 2 boxes Original Recipe Wild Rice
Author Jacqueline

Ingredients

  • 1 whole chicken cut into quarters
  • 8 cups water
  • 1 medium onion chopped
  • 4 ribs celery sliced in half lengthwise
  • 1 carrot chopped
  • 2 cloves garlic
  • 3 T butter
  • 3 T flour
  • 3 cups milk
  • 2 boxes Uncle Ben's Original Recipe Wild Rice

Instructions

  • Add the water and chicken pieces to a large pot over medium-high heat. Bring up to a simmer and cook for approximately 30 minutes.
  • Add the onion, carrot, celery and garlic to the pot. Continue to cook until the chicken is very tender and the vegetables are soft, approximately another 20 minutes.
  • Remove the chicken from the pot and set aside until cool enough to handle.
  • Add the rice and seasoning packets to the pot. Stir together.
  • In a separate small saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes to cook off the raw flour taste. Slowly whisk in the milk. Bring the mixture up to a simmer and allow it to thicken slightly. Using a ladle, spoon approximately 1 cup of the broth mixture into the milk and stir together. Then pour all of the thickened milk mixture into the large pot, stir, and reduce the heat to medium.
  • Remove the chicken from the bone and roughly shred.
  • Add the chicken back into the large pot and stir together. Simmer for 5-10 minutes until the rice is fully cooked and the soup has thickened to a creamy consistency. Season with salt and pepper to taste, and serve.