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Cooking with Karissa: Cream of Chicken and Wild Rice Soup

Karissa demonstrates a recipe for Cream of Chicken and Wild Rice Soup.
4 cups Chicken Stock
2 cups water
2 chicken breasts, cooked or 2 cups of cooked chicken
1/2 cup butter
1/2 cup Flour
1/2 tsp. Salt
1/2 tsp. Pepper
1 6 oz. Box of Wild Rice (with seasoning packet included)
2 cups Half and Half


1. Open wild rice and set seasoning packet aside. In a large soup pot, bring water, chicken stock and chicken just to a boil. Add in the rice and stir. Cover quickly and remove from heat.

2. In a small bowl, combine flour, salt and pepper. Set aside. In a medium sauce pan over medium heat melt the butter. Once melted, stir in the seasoning packet until bubbly. Whisk in the flour mixture a little at a time to form a rue. Slowly add the half and half, stirring constantly. Cook for 5 minutes until the mixture is thick.

3. Pour rue mixture in with stock and chicken. Cook over medium heat for 10-15 minutes or until warmed through.
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