RECEIPE TO USE THOSE BONELESS CHICKEN BREASTS

We should be stocking up on boneless skinless chicken breasts since they are on sale this week and last week as well. With the cold weather here for the next few days, here is a great soup recipe that will remind you of eating at Panera Bread. Stop at the farmers market on Saturday morning and buy a loaf of bread from the guy who is closest to the entrance, close your eyes and you will think you are at Panara! What makes this recipe even better is that you should have the Uncle Bens Wild Rice in your stockpile as well when we got them for FREE as well as a good stock of chicken broth!

CHICKEN WILD RICE SOUP

4 cups chicken broth
2 cups water
2 cooked boneless chicken breast halves, shredded
1 (6.2 oz) package Uncle Ben's long grain and wild rice with seasoning mix
1/2 tsp salt
1/2 tsp pepper
3/4 cup flour
1/2 cup butter
1 cup milk
1 cup heavy cream
1/2 cup choppen onions
1/2 cup chopped carrots
1/2 cup chopped celery
1-2 T olive oil

Saute onion, carrots, celery with a little olive oil and garlic.

In a large pot over medium heat, combine broth, water, chicken and sauteed vegetables. Bring just to boiling, then stir in rice, reserving seasoning pocket. Cover and remove from heat.

In a small bowl, combine salt & pepper, 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/milk mixture into broth and rice. Cook over medium heat until heated through, about 15 minutes.

Enjoy!