 | | Directions |
- Heat the oil in a Dutch oven over medium-high heat. Add the chicken, celery, carrots, and onion. Cook, stirring occasionally, for about 6 to 8 minutes or until the chicken is just no longer pink and the vegetables are softened.
- Pour 5 cups of the water into the Dutch oven. Add the chicken base and stir until well mixed. Bring the soup to a boil. Reduce the heat to medium; cover and cook for about 15 to 20 minutes or until the chicken and vegetables are tender. Stir in the rice and pepper.
- Pour the remaining 1 cup water into a small bowl. Add the flour and whisk until smooth. (Or pour the water into a jar and add the flour; cover and shake until smooth.)
- Gradually add the flour mixture to the soup, stirring constantly. Continue to stir until the soup is smooth and slightly thickened.
- Add the cream, stirring constantly over medium heat until the soup is warmed through.
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| Ingredients | | - |  | 1 tablespoon olive or vegetable oil |
| - | | 1 package Gold'n Plump® Extra Tender™ Boneless Skinless Split Chicken Breasts, cut into 1/2-inch pieces (1 lb pkg) |
| - | | 4 stalks celery, finely chopped |
| - | | 2 carrots, finely chopped |
| - | | 1/2 cup onion, finely chopped |
| - | | 6 cups water, divided |
| - | | 2 tablespoons chicken-flavored soup base concentrate |
| - | | 2 cups wild rice, cooked |
| - | | 1/2 teaspoon pepper |
| - | | 1 1/4 cups all-purpose flour |
| - | | 2 1/4 cups heavy cream or half-and-half |
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