Absolutely fabulous soup (with changes/additions that I made per several other reviewers' suggestions)! To keep from dirtying so many pots/pans, I used one big pot to boil 3 seasoned chicken breasts in 2cups water (with 2T.EVOO) for 6-8 min. Meanwhile, I coarsely chopped 1/2 onion, 2 ribs celery & sliced 3 carrots. Remove chicken breasts from large pot & dice chicken when cooled (reserving cooking water/broth). In smaller soup pan, cook 6.2oz. pkg. Uncle Ben's Wild Rice (reserving the seasoning package!) in the water you cooked the chicken breasts in (adds LOTS of flavor!). Back in the big pot, I sauted the chopped onion, carrot & celery (& some mushrooms) in 2T. EVOO w/ 1t. minced garlic over medium-high heat, until veggies are tender. Then stir in the seasoning pkg. from the rice until bubbly. Add 1T. butter at a time & 1T. flour at a time until you have a nice roux, stirring into the veggies (probably only need 3-4 T. of each). Reduce heat to medium-low & gradually add 2cups 2% Milk & a 14oz.can of chic.broth, stirring until smooth & creamy. (Optional: add 1/3 cup white wine). Add chopped chicken & rice to big pot. Simmer for 10 minutes until smooth & rich & heated through. Wow!!!
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