THE Creamy Chicken & Wild Rice Soup

Adapted from good life eats

• 1 Tbs butter and 1 Tbs olive oil
• 2 large boneless, skinless chicken breats
• 2 leeks, halved and sliced thin (white and light green parts only)
• 1 - 8 oz pkg sliced mushrooms
• 1 cup diced carrots
• 1 cup diced celery
• 3 cloves garlic
• 4 1/2 cups chicken broth
• 1 1/2 c half and half
• 1/4 c flour
• 1/4 tsp pepper
• 1/2 tsp tarragon
• 1 tsp poultry seasoning
• 1 - 6 oz pkg Long Grain and Wild rice (cooked according to pkg instructions-- can use 2 boxes of rice if you prefer)

Cut chicken into bite sized pieces. Heat oil and butter in a large stock pot. Add chicken and cook until chicken is lightly browned. Add leeks, mushrooms, carrots, celery and garlic. Sauté until tender. Add chicken stock. Bring to a boil and simmer for 4 minutes. Combine flour, pepper, poultry seasoning and tarragon. Whisk flour mixture into half and half. Add half and half to soup, stir to combine. Bring to a gentle boil for 3 minutes. Turn heat to low and add rice.

Notes: The recipe I made for Mom's birthday which has been made over and over in several different ways. I think I need to put it on the menu for next week.


Kirsten said...

In my quest for new recipes last Monday, I came across a recipe like this one... http://mykitchencafe.blogspot.com/2008/10/creamy-chicken-and-wild-rice-soup.html. I am making the White Chicken Chili from this blog. My cousin made it for a progressive dinner at Christmas and everyone raved about it. I'm also going to try out the Broccoli Cheese Soup.

Christie said...

I'll have to check it out. Everything on that site looks delicious..