Ingredients:
1/2 cup Carrots, finely diced
1/2 cup Celery, finely diced
1 medium Onion, finely diced
1 tsp Olive oil
3 cloves Garlic, minced
32 oz. Chicken stock
2 cups Water
2 cups Milk, divided
1/2 tsp Pepper
1/2 tsp Dried oregano
1 Bay leaf
2 cups Shredded rotisserie chicken
1/2 cup All-purpose flour
1 box (4.3 oz.) Rice-a-Roni Long Grain and Wild Rice plus seasoning packet
Salt and pepper
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Preparation:
Place carrots, celery, onion and olive oil in large pot on the stove top. Simmer over medium-heat for about 10 minutes or until the onions are translucent.
Add the garlic, chicken stock, water, and 1 cup of the milk to the mixture and stir until combined.
Add the pepper, dried oregano, bay leaf and shredded chicken. Mix until combined.
Allow the soup to simmer over medium heat for about 15 minutes.
Whisk together the remaining 1 cup of milk with the 1/2 cup flour until no lumps remain.
Pour this into the soup mixture and whisk until no lumps remain.
Place the long grain and wild rice and the seasoning packet into the soup and mix until combined. Allow the soup to simmer for 20 more minutes or until the rice is tender.
Add salted pepper to taste.
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