This week's Soup Special of the Day is a Creamy Chicken and Wild Rice Soup. Perfect Soup for these Fall Days, Enjoy!
Creamy Chicken and Wild Rice Soup
4 cups Swanson Low Sodium Chicken Broth
2 cups Water
2 cooked, Pedue Perfect Portions Boneless Chicken Breast halves, shredded
1 (4.5 ounce) package quick cooking Long Grain and Wild Rice with seasoning packet
1/2 teaspoon Sea Salt
1/2 teaspoon Ground Black Pepper
1/4 teaspoon Ground Cumin
Pinch of Cayenne Pepper (optional)
3/4 cup All-Purpose Flour
1/2 cup Blue Bonnet Light Butter
2 cups Heavy Cream
1 - In a large pot over medium heat, combine broth, water and chicken. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat.
2 - In a small bowl, combine salt, pepper, cumin, cayenne pepper and flour. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.
3 - Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.