Creamy Chicken, Leek, and Wild Rice Soup
Description
This hearty chicken and wild rice soup flavored with a creamy leek broth is a soup cook-off winner you'll definitely want to try.
Ingredients
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4 cups chicken stock
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2 cups water
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1 (14 1/2 ounce) can chicken broth
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2 (1 4/5 ounce) packages dry leek soup mix
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1 cup diced carrots
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2 stalks celery, diced
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2 cups shredded cooked chicken
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1 (6 ounce) package long grain and wild rice mix
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8 ounces half-and-half
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1 teaspoon black pepper
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2 tablespoons unsalted butter
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2 tablespoons all-purpose flour
Directions
1
Combine 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.
2
Add 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.
3
Meanwhile, 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.