Creamy Chicken and Wild Rice Soup
Rotisserie chicken, from the deli, shredded
|1, 14.5 oz. package|
Quick cooking long grain and wild rice with seasoning packet
Ground black pepper
All purpose flour
Butter or margarine
Small onion, diced
Carrots (chopped or sliced)
In a large pot over medium heat, combine broth, onion, carrots and chicken. Bring just to boiling, then stir in rice, reserving seasoning packet.
Cover and remove from heat. 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. Add wine. Cook until thickened, 5 minutes.
Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.