Creamy Chicken, Leek, and Wild Rice Soup
This soup won me 1st prize at our annual soup-off. It is a creamy blend of a leek broth with seasoned chicken and wild rice blend. Served with bread, it is a meal.
- Serves: 6 persons
- 4cups chicken stock
- 2cups water
- 1(14.5 ounce) can chicken broth
- 2(1.8 ounce) packages dry leek soup mix
- 1cup diced carrots
- 2stalks celery, diced
- 2cups shredded cooked chicken
- 1(6 ounce) package long grain and wild rice mix
- 8ounces half-and-half
- 1teaspoon black pepper
- 2tablespoons unsalted butter
- 2tablespoons all-purpose flour
Step 1Combine chicken stock, water, chicken broth, and soup mix in a large pot over medium heat. Stir until all soup mix is dissolved, and bring to a boil.
Step 2Add carrots and celery, reduce heat, and simmer for 10 minutes. Add chicken and rice, cover, and simmer for 20 minutes. Add half-and-half and pepper and simmer for 10 more minutes, being very careful it doesn't scorch.
Step 3Meanwhile, melt butter in a small pot. Add flour and stir to make a paste. Cook for 1 minute, then slowly add 2 ladles of liquid from the soup; whisk until no lumps remain. Add this mixture to the soup and stir until well combined. Continue to simmer until soup thickens slightly, 2 to 3 minutes. Serve immediately.