Creamy Chicken and Wild Rice Soup

  • 2 cups Shamrock Farms Heavy Cream
  • 4 cups chicken broth
  • 2 cups water
  • 2 cooked, boneless chicken breast halves, shredded
  • 1 (6oz) package quick cooking long grain and wild rice
  • 1/2 teaspoon salt
  • 1/3 cup all-purpose flour
  • 6 Tbsp butter
  • 1/2 teaspoon ground black pepper
  • 1/2 cup chopped white onion
  • 2 minced garlic cloves
  • 3 chopped carrots
  • 3 diced celery stalks
Cooking instructions
  1. In a large pot over medium heat saute onion, garlic, carrots and celery, until softened. Then combine broth, water and chicken. Bring to a boil, then stir in rice, reserving seasoning packet. Cover and remove from heat.
  2. In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.
  3. Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.