Creamy Chicken & Wild Rice Soup

We are having the wettest and one of the coldest Octobers on record here in St. Louis.

So I've been in a soup mood!!

Soup is a GREAT Halloween meal as well, you can fix a big pot during the day, and easily eat before or after Trick-or-Treating!

One of my favorites at St. Louis Bread (Panera Bread) is their

Creamy Chicken and Wild Rice Soup!

So, I've been on a search for similar recipe! I found one and tweaked it just a bit!!

OMG! I LOVE LOVE LOVED how this soup turned out!!

It's filling, hearty and makes GREAT leftovers! Just be sure to add a little water when re-heating.

It will definitely become a regular in our house!

Creamy Chicken & Wild Rice Soup

Ingredients:

• 2-3 Tbl Olive Oil
• 2 cloves garlic
• 1/2 cup carrots
• 1/2 celery
• 4 cups chicken broth
  
• 2 cups water
• 2 cooked, boneless chicken breast halves, shredded
• 1 (4.5 ounce) package quick cooking long grain and wild rice with seasoning packet
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 3/4 cup all-purpose flour
• 1/2 cup butter
• 2 cups heavy cream

Directions:

1. Cook chicken breast - I cooked mine in a skillet with a little bit of olive oil until cooked thru (about 4-5 mins on each side), removed from pan and shredded with a knife and fork. **You could also use a rotisserie chicken, just pull chicken from bone. Set cooked chicken aside.

2. In a large pot over medium heat saute garlic cloves in olive oil, then add carrot and celery and saute for a few minutes until softened.

3. Add broth, water and chicken. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat.

4. In a small bowl, combine salt, 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 with a wooden spoon by tablespoons, until thick, to form a roux. Whisk in cream, a little at a time, until fully mixed and smooth. Cook until thickened about 5 minutes.

5. Add cream mixture into broth and rice, stir slowly. Cook over medium heat until heated through, about 10 to 15 minutes.

Yields approximately 8 servings.

Check out these great links for more fabulous recipes!!