Ingredients
Equipment
Method
- Combine the shredded chicken, chicken broth, and water in a large pot over medium heat. Bring the mixture to a boil.
- Once boiling, stir in the rice, but set aside the seasoning packet from the rice package.
- Cover the pot, remove it from the heat, and let it sit.
- In a small bowl, combine the flour, salt, and pepper.
- Melt the butter in a medium saucepan over medium heat. Stir in the contents of the reserved seasoning packet until the mixture bubbles.
- Reduce the heat to low. Add the flour mixture to the butter mixture a few tablespoons at a time, stirring constantly to form a roux.
- Whisk in the heavy cream slowly, a little at a time, until it is fully incorporated and smooth. Cook this mixture until it thickens, about 5 minutes.
- Stir the flour and cream mixture into the broth and rice mixture in the large pot. Cook over medium heat until the soup is heated through, which takes 10 to 15 minutes.
- Serve the soup hot.
Nutrition
Notes
This soup is hearty enough to be a main course for a family dinner. If you prefer a thinner soup, you can add a little extra broth or water during the final heating stage. The flavor deepens if you let it rest for a few minutes after taking it off the heat.