Creamy Chicken Wild Rice Soup

When I co-hosted last year's cookie exchange, my friend Kolette brought this soup for lunch.  I couldn't believe how good it was when I took my first bite.  OH, IT WAS AMAZING!!  Everyone else that was there thought the same thing.  I'm pretty sure everyone had seconds and some even had thirds.  It was so good.

Now, this soup takes a little time to make, but it's worth it in the end.  When my 8 year old tried this, he said, "This is the best soup that's ever gone in my mouth!"  It's that good!

Here's what you'll need:

2 (14.5 oz.) cans chicken broth

2 C. water (use the liquid from the veggies for some of this)

1/2 C. butter

1/2 C. flour (heaping)

2 C. half and half

1-3 tsp. salt

1/2 - 1 tsp. pepper

1 box Uncle Ben's Wild Rice (fast cook 5 minute recipe)

2-4 chicken breasts

1-2 C. diced carrots

1-2 C. diced celery

diced onion (optional)

Cook rice according to package directions.

Steam vegetables in about 1-2 cups of water.  To steam, I put my chopped veggies and water in a microwavable bowl and cover it.  Then microwave it for about 8 minutes, or until tender.  

Make sure to reserve the water that's left.

Cook chicken in the bottom of a kettle or pot.  Remove and cut up.  Melt butter in the pot, add flour and seasonings.

Make a white sauce using the broth and reserved vegetable juice (adding enough water to equal 2 cups).

Bring to a boil.  Stirring constantly.  Boil for 1 minute.  Add half and half, veggies, rice, and chicken.  Heat until well heated through.  Do not boil or scorch the bottom.  Stir often until ready to serve.

Serve with a slice of homemade bread, or rolls, or breadsticks, or crusty french bread.