Servings: 8+Prep Time: 10 min Cook Time: 50 min
1/2 cup wild rice
1 cup white rice
2 cups water
2 qts chicken broth or chicken base
4 cups water
2 tsp chicken bouillon
1/2 tsp sweet basil
1 large carrot, shredded
1 celery stalk, finely chopped
Onion powder or flakes to taste
2 raw chicken breasts, skinned
1/3 c butter
1/3 cup flour
12 oz heavy whipping cream or 16 oz half and half
Cook wild rice in water for 30 min. While wild rice is cooking start the ingredients for the chicken soup. Add all chicken soup ingredients in a large pot and boil chicken breasts until cooked. Pull and shred the chicken and return back into soup.
After the wild rice is finished it’s 30 min, drain and add uncooked white rice to the wild rice. This then goes back into the chicken soup. While bringing this back up to a boil, make the roux: which will require melting the butter, stirring in the flour, cook until bubbly (stirring continuously) and add cream to the butter/flour roux. When thickened, add to the soup and mix in thoroughly. This is a pretty thick soup — almost stew like.
When I’m in a super hurry, I skip the roux and just add 2 cups milk to the chicken soup after the rice is done and serve.
Submitted by: moopseemort on May 23, 2010