Another warm, comforting soup. I found this recipe on a message board I frequent. The soup was originally served in St. Cloud, MN. I altered the recipe pretty heavily, though. The idea and method are the same, but some of the details have been changed.
The soup only requires about 40 minutes to cook, providing you have cooked chicken ready to go. I like to keep some in the freezer for recipes like this.
Here’s what you’ll need:
- 64 oz chicken broth (2 boxes or 4 cans)
- 1 box Uncle Ben’s Wild Rice Blend (you won’t use the seasoning packet)
- 1 onion, chopped
- 2 celery stalks, chopped
- 3 Tbs. butter
- 3 Tbs. flour
- 2 cups milk
- 1/4 tsp. poultry seasoning
- salt & pepper
- about 2 cups cooked chicken
Bring the broth to a boil in a stockpot. Add the rice, onions and celery. Simmer for 35-40 minutes or until the rice is tender.
Meanwhile, melt the butter in a pan. Stir in the flour, cooking for just a minute over medium heat. Gradually whisk in the milk. Cook over medium heat until it’s bubbly and thickened. Add the poultry seasoning, salt and pepper.
When the rice is cooked, stir the white sauce into the soup. Add the chicken. Adjust the seasonings and heat through. This serves about 8 people.