Creamy Chicken and Rice Soup

• • 1 tablespoon minced garlic
  • 1/2 cup chopped onion
  • A drizzle of olive oil
  • 
    
• 3 cups chicken broth
• 1/2 cup white wine
• 2 1/2 cups water
• 2 cooked, boneless chicken breast halves, shredded
• 1 (4.5 ounce) package quick cooking long grain and wild rice with seasoning packet (rice-a-roni)
• 
  
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper ( I also added some poultry seasoning and a couple of shakes of yellow curry powder)
• 2/3 cup all-purpose flour
• 1/2 cup butter
• 2 cups milk
• 2 heaping tablespoons cream cheese

In a small sauce pan add garlic, onion and a drizzle of olive oil...saute until onion is soft.

In a large pot bring to boil, broth, white wine and water, chicken and onion mixture.  When it reaches a boil add the rice and seasoning packet.  Lower heat to a simmer, cover to simmer for about 15 minutes.

While the pot is simmering, you'll need to make a roux by melting butter and your choice of seasonings.  Add the flour a little at a time, whisking gently to keep it smooth.  Once it is smooth, add the milk, again a little at a time.  Once it is smooth and incorporated, (may take patience and elbow grease) you can add it to pot of chicken and rice. Mix gently to incorporate in soup. Add the cream cheese and turn off heat. The cream cheese will melt and soften so you can gently stir into the soup.


To reheat, you may need to add a little more milk or water to thin it a little bit.

One of my favorite soups!!