- 1/2 cup long-grain Basmati rice, dry
- 1/2 cup wild rice blend, dry
- 1 tablespoon olive oil
- 1 cup celery, diced
- 1 cup carrots, diced
- 1 cup onions, diced
- 1 tablespoon garlic, minced
- 6 cups chicken broth
- 1 teaspoon poultry seasoning
- 1 tablespoon parsely
- 1 teaspoon fresh rosemary, chopped
- 1/4 teaspoon red pepper flakes
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour
- 1½ cup half n half
- 3 cups turkey or chicken, shredded
- Prepare each rice according to package, drain and set aside.
- In a large pot, heat olive oil.
- Add in celery, carrots and onions and cook until carrots are tender.
- Add garlic and cook until garlic is fragrant.
- Pour in chicken broth and spices.
- Bring to a simmer.
- While soup is simmering, melt butter in a large saucepan over medium heat.
- Stir in flour and cook until flour is golden, about 2-3 minutes.
- Slowly pour in half and half while continuing to stir.
- Stir until mixture has thickened into a creamy texture.
- Pour this thickened cream into the simmering soup a little at a time, until fully incorporated.
- Stir in the cooked rice and chicken.
- Taste and add more seasonings if needed.
- Serve hot.
We love, love, love soup. I found this one under the “Divas Can Cook” blog. And yes, yes they can if all the recipes are like this.
This is the best chicken rice soup we have had in a long time. This soup becomes very thick after the rice has had a chance to absorb the liquid, so the second time you go to eat it is almost like stew. Numm!
Fortunately our independent grocery store here on the Island carries bulk foods and I take full advantage of them. I especially love the grain options.
*****From the Recipe Box:
Sometimes you can’t find wild rice. I’ve even used Rice-a-Roni wild rice mixes.
Big kiss, Lynn: Instead of “Have a nice day”, I think I’ll start saying “Have the day you deserve” and let Karma take its course.