Based on the recipe posted by Everyday Fare
Yield: 16 of my portion size (8 normal portions?)
4 chicken breasts
2 boxes Long Grain and Wild Rice (I used Uncle Ben's)
1 small onion, diced (I left mine larger than a dice)
2 carrots, diced (I left mine larger than a dice)
2 ribs celery, diced (I left mine larger than a dice)
2 quarts (4 cups) chicken stock
4 tablespoons flour
1 cup heavy cream
I coated my chicken in olive oil, seasoned it with: salt, pepper, lemon pepper, and garlic powder. I baked them at 400 degrees for about 20-25 minutes. Set aside to cool. Dice into cubes.
Pour the rice mixes, seasoning, and vegetables into a large pot. Add the amount of water specified by your rice mixes, and butter if required by the manufacturer's directions. Stir to combine. Cover and cook until the rice is done and the vegetables are tender. (Uncle Ben's directions said 25 minutes - so I followed that.)
Add the flour and stir to combine. Allow the mixture to cook for a minute or two. Add the chicken stock, cream, and chicken pieces. Allow the soup to simmer for a few minutes until the soup is heated through.
I LOVE LOVE LOVE this soup - it might be one of my new favorites! I'm not feeling well today - so it certainly hit the spot tonight, and made me feel a little bit better. I just had to share the recipe with you guys so that you can make it for your own family soon! I've got 8 more servings stored away for the next week or two.