This was damn good soup. I am not a fan of leftovers, and this soup not only was good the first night, it was good the second night. Rarely will you catch me eating leftovers. You cannot tell the difference between Day 1 and Day 2. The only caveat to this recipe is it says preparation time is 10 minutes, but in actuality you are actively doing something for the entire 30 minutes. It requires constant stirring, but it is worth it.
You will not be disappointed!
2 tablespoons olive oil
½ cup chopped celery
½ cup diced carrots
4 cups chicken broth
2 cups water
1 cup of cooked chicken, cubed
1 4.3-oz package of Rice-a-Roni long grain and wild rice (w/seasoning packet)
½ cup butter
¾ cup flour
2 cups half and half
In a large sauce pot over medium heat, saute celery and carrots in the olive oil for about 6 minutes..
Add the chicken broth, water, and chicken to the sauce pot. Bring to boiling, and then stir in rice (saving the seasoning packet for later). Cover and turn heat to low.
In a medium saucepan over medium heat, melt butter and then stir in seasoning packet until the mixture starts to bubble. Reduce heat to low and slowly whisk in flour, tablespoon by tablespoon, until it makes a thick paste. Slowly whisk in half and half until completely smooth. Continue cooking and stirring until it starts to thicken (about 5 minutes).
Stir cream mixture into the broth mixture and cook until heated through (about 10 minutes).