Now that’s it’s raining in Destin and we are having a lazy day I can get the soup recipe up on here! We’ve been having such a great time down here. It seems like time has really slowed down and we are enjoying having such lazy fun days. It is sooo slow down here right now!!! This is the perfect time for us to be at the beach because there are no crowds anywhere! We love it!
Now for the recipe.
Chicken and Wild Rice Soup
Cook and prep time: 45mins
Ingredients
- 4 cup chicken broth
- 3 cups water
- Rotisserie chicken
- 2 boxes Rice-a-Roni Wild Rice
- Salt to taste
- Pepper to taste
- ½ cup flour
- ½ cup butter
- 1 (16 oz) container half and half
- 1 cup shredded carrots
- 3 celery stalks (optional)
- 2 garlic cloves minced
- ½ white onion finally chopped (I use onion powder)
- Olive oil
Instructions
- In a large pot add chicken broth, water, pulled chicken, and rice (save the seasoning packets for later)
- Sauté vegetables in olive oil until al dente and add to chicken (if I’m in a hurry I just add it all to the pot at the same time and it’s usually fine, but I’ll admit I don’t always add the carrots and never the celery)
- Add salt and pepper to pot and cook on medium
- In medium sauce pan melt butter over medium heat. Stir in 2 seasoning packs and mix until bubbly.
- Reduce heat to low and add flour slowly to form a roux.
- Add half and half while whisking until fully incorporated and smooth. Cook for about 5 mins until it thickens up, stirring constantly.
- Add cream mixture to chicken pot and cook for about 10 mins. Sometime it can take up to 20 mins to get good and thick but if I’m in a hurry and really hungry I’ll eat it right away.
This makes about 8 servings. I made 2 full batches for the family dinner and by the end of the night there was about 1 serving left!



