This started out from an Allrecipes.com
copycat version of Panera Bread's soup. Over time I've modified it so much I need to post my own version. Enjoy!
Creamy Chicken and Wild Rice Soup
~ 8-12 servings, depending on how hungry you are
8 cups chicken broth
2 carrots, cut into disks
2 packages Long Grain and Wild Rice Mix *
4 cups chopped or shredded cooked chicken **
2 Tbsp. butter
2 Tbsp. flour
2 cups half-and-half
Bring the broth and carrots to a boil. Add rice mix and cook according to directions time-wise. When rice is cooked, add chicken. Meanwhile, make roux from butter and flour, and add to broth/rice/chicken. Temper the cream, then add slowly to pot of soup. Heat and serve. Add pepper to taste.
* I use Carolina rice mix. It is sold under other names throughout the country, but will say "Rivianna" somewhere on the back of the packet. You could probably use any seasoned rice packet you choose.
** I use the meat from one rotisserie chicken (save the bones for stock
) and one additional chicken breast that I simmer in some broth that will be part of the final soup.