What's Cooking, Shaker? is a food-related blog for and by the members of the Shaker Heights Ward.

Monday, March 10, 2014

Creamy Wild Rice and Chicken Soup

Creamy Wild Rice and Chicken Soup
contributed by Kirk Shaw, originally from 365 Days of Slow-Cooking by Karen Bellessa Petersen

4 cups chicken broth
2 cups water
1 cup grated carrots
1 cup diced celery
1 1/2 lbs boneless skinless chicken breasts
1 pkg Rice-a-Roni® Long Grain & Wild Rice
1/2 tsp salt
1/2 tsp pepper
3/4 cup all-purpose flour
1/2 cup butter
2 cups milk

Combine broth, water, carrots, celery, chicken, and Rice-a-Roni® (with seasoning packet) in a large slow cooker.  Cover and cook on low for 4-6 hours. Remove chicken from slow cooker; shred using two forks.  Return to slow cooker.

In a small bowl, combine salt, pepper, and flour.  In a medium saucepan, melt butter over medium heat.  Stir in flour mixture, one tablespoon at a time, to form a roux.  Whisk in milk, a little at a time, until fully incorporated and smooth.

Stir roux mixture into slow cooker; cook on low for an additional 15 minutes.

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