Monday, September 24, 2007

Chicken and Wild Rice soup

1 package (4.3oz) Rice A Roni Long Grain & Wild Rice Original
1¼ cup water
1 chicken bouillon cube
½ cup chopped carrots
½ cup chopped onion
½ cup chopped celery
¼ cup butter
¼ cup flour
1 cup cream
3 cups chicken broth
6 chicken tenders or 3 chicken breasts
Olive oil for cooking chicken (approx 2-3 Tablespoon)

Empty contents of Rice A Roni (including the packet of flavoring) into a baking dish. Add water and bake at 325 for 45 minutes – 1 hour. In a large pan, heat oil and then add bite-size pieces of chicken and cook thoroughly. In a separate (large) pan, melt butter and sauté vegetables. Add the flour to the pan. Then slowly add the chicken broth to blend smooth. Add the cream and then the rice mix and then the chicken mixture. Can be made ahead.

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