Creamy Chicken with Wild Rice Soup

What sounds better than a bowl of hot soup inside your warm house on a cold Chicago day? Eating that soup wrapped in your snuggie while watching house hunters. Yup, I watch house hunters and I love it.

When I was in college I worked at a restaurant, Scotty’s Brewhouse, that served the-most-amazing chicken and wild rice soup. It was dangerous, really, being around all that deliciousness all the time. So in memory of the ol’ SB, I wanted to try my best to make a similar batch of that soup I crave every so often.

• 4 cups chicken broth (progresso’s is gluten-free!)
• 2 cups water
• 3 cooked boneless chicken breast, chopped
• 1 (4.5 oz) package quick cooking long grain and wild rice with seasoning packet
• 1/2 t. salt
• 1/2 t. ground black pepper
• 3/4 cup flour of your choice (I use this)
• 1/2 cup butter
• 2 cups heavy cream
• 1 cup (each) carrots, celery and mushrooms, chopped

What to do:

In a large pot over medium heat saute your vegetables with a little oil, about 10 minutes. Add in the broth, water and chicken. Bring to boil, then stir in rice (Reserve seasoning packet), cover and remove from heat.

In a small bowl, combine salt, pepper and flour. In saucepan over medium heat, melt the butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low and stir in flour mixture to create a roux. Whisk in cream a little at a time until smooth and cook until thick, about five minutes.

Stir cream mixture into broth and veggies. Cook over medium heat until heated through, about 10-15 minutes. Serve right away and don’t forget your snuggie!