My neighbor, Kelly gave me this soup recipe a few years ago and it’s become a fall staple at our home. We made it for Sunday dinner the other week and I make it all season long. I had an overwhelming amount of requests for the recipe so I thought I would share here!! Delicious paired with rolls.
Pot: Le Creuset | Ladle: Williams Sonoma | Dish Towel: Happily Grey Home (gifted) (similar here) | Mat: Hester and Cook
1 pkg Rice a Roni long grain wild rice
1 1/4 cup water
1 chicken bullion cube
1/2 cup celery chopped
1/2 cup carrots chopped
1/2 cut onion chopped
1/4 cup butter
1/4 cup flour
1 cup heavy cream
3 cups chicken broth
6 chicken tenders or 3 breasts
2-3 tbs olive oil
Empty contents of Rice a Roni including the glacier packet with water into a baking dish. Bake at 325 degrees for 30-45 minutes.
In a pan heat oil and add bite size pieces of check and cook thoroughly.
In a separate large pan heat butter and sauté vegetables. Add the flour to the pan and mix into the vegetables well.
Slowly add chicken broth and blend until smooth. Add the heavy cream, bullion, rice and chicken. Simmer for about 4-6 minutes to allow the flavors to combine.