Ingredients
Equipment
Method
- Combine the shredded chicken, chicken broth, and water in a large pot over medium heat. Bring the mixture to a boil.
- Stir in the rice, but reserve the seasoning packet for later use. Cover the pot and remove it from the heat.
- Combine the flour, salt, and pepper in a small bowl.
- 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 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 in the large pot. Cook over medium heat until the soup is heated through, about 10 to 15 minutes.
- Serve the soup hot.
Nutrition
Notes
This soup is a comforting meal for a chilly evening. You can add chopped green onions on top before serving for extra flavor.