Recipe for chicken rice soup?

Answer 1

INGREDIENTS
4 cups chicken broth
2 cups water
2 cooked, boneless chicken breast halves, shredded
1 (4.5 ounce) package quick cooking long grain and wild rice with seasoning packet
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup all-purpose flour
1/2 cup butter
2 cups heavy cream
DIRECTIONS
In a large pot over medium heat, combine broth, water and chicken. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat.
In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.
Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.

Answer 2

Chunky Chicken Rice Soup

Ingredients

(7 servings)

1 c Cooked cubed chicken
1 ts Oil for frying
2 c Chicken broth
1 c Water
10 oz Frozen mixed vegetables
1/2 ts Poultry seasoning
1/4 ts Pepper
1 c Minute Rice
1 tb Dried parsley


Instructions

1). In a skillet, fry chicken in hot oil until browned. Add broth, water, vegetables (thawed) and seasonings. 2). Bring to a boil. Reduce heat to low, cover and simmer 5 minutes. Stir in Minute Rice and parsley; cover, remove from heat. Let stand 5 minutes before serving.

Answer 3

CHICKEN WILD RICE SOUP

Boil together: 1 c. celery, chopped 1 c. carrots, chopped 1 c. onion, chopped
Add 1 to 2 teaspoons of parsley. In separate pan, boil 1/2 to 1 cup wild rice in enough water to cover, until tender, and set aside. When chicken is done, cut in small pieces and place back in pan with vegetables. Add 2 cans cream of mushroom soup. If needed, add 1 can of chicken broth to mixture. Combine with wild rice and simmer. Season to taste. Eat and enjoy!

Answer 4

boil chicken in salted water.when tender remove bones and cut meat in small pcs.add rise ( not more than 1 cup) and cook for 10 min.
beat 1 egg with fork in a small bowl and add 1lemon juice in it.
pour drop by drop into the soup. add some pepper and more salt if needed.