Cold weather is upon us and that, obviously, calls for comfort food! To me, comfort food is pretty much anything that is cooked in a large pot. Stock pot, crock pot, dutch oven, etc. In other words, soup. All kinds of soup. Every kind of soup! This copycat recipe is as close to the real thing as I’ve been able to get and is relatively quick and easy. And on another plus side, you’ll probably have yummy leftovers.
You Will Need:
- 6 cups chicken broth
- 2 chicken breast halves (cooked, boneless, cubed)
- 1 (6 oz) package long grain and wild rice blend, quick cooking version (Uncle Ben’s works)
- 1/2 tsp ground black pepper
- 1/2 cup all-purpose flour
- 3/4 cup butter (or a stick and a half)
- 1 cup carrot, diced
- 1 cup celery, diced
- 1 cup onion, diced
- 3 cups light cream (or half-and-half)
- Open rice, pull out seasoning packet and set aside.
- In a small bowl, combine pepper and flour. Set aside.
- In a large pot over medium heat, combine broth and chicken. Bring to a boil, then stir in rice. Cover and remove from heat.
- In a medium saucepan over medium heat, melt butter. Add carrots, celery, and onion. Saute for 5 minutes. Stir in contents of seasoning packet and continue cooking vegetables until softened, about 5 more minutes. Add seasoned flour gradually while constantly stirring, to form a roux. Saute roux for 3-4 minutes.
- Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.
- Stir cream mixture into broth and rice. Cook over medium heat until heated through and rice is done, 15-20 minutes.
- Ladle into bowls and, optionally, serve with slices of a french baguette.