When it comes to cooking I don’t usually toot my own horn. But this soup is TOOT the best TOOT soup I have ever TOOT made or TOOT tasted. Really. My friends, who are always leery when I offer to feed them, ask me for this recipe. My 8-year-old, who won’t eat anything that doesn’t bear a golden M, eats this soup. You should make it. Seriously. Do it.
4 cups chicken broth
2 cups water
2 cooked, boneless skinless chicken breast halves, shredded (grab a cooked rotisserie chicken at the store if you’re looking for a short cut)
1 4.5 oz package quick cooking long grain & wild rice with seasoning packet (like Uncle Ben’s)
1/2 teaspoon salt
1/2 teaspoon pepper
3/4 cup all purpose flour
1/2 cup butter (1 stick)
2 cups heavy cream (I use half & half because it makes me feel less guilty)
1. In a large pot over medium heat, combine broth, water, and chicken. Heat just to boiling then stir in rice, reserving seasoning packet. Cover and remove from heat.
2. In a small bowl, combine salt, pepper, and flour. In a medium saucepan over medium heat, melt butter. Stir in seasoning packet until mixture is bubbly.
Reduce heat to low then stir in flour mixture by tablespoons, to form a roux.
Whisk in cream a little at a time until fully incorporated and smooth. Stir and cook until thickened, 5 minutes. Yes, I did slop cream all over the edge of the pan.
3. Stir cream mixture into broth and rice. Cook over medium heat until heated through and thickened, 10-15 minutes. Now serve it up and start tooting. Your horn. Start tooting your horn.