6 T Butter
1 cup carrots, diced
1/2 cup celery, diced
1/2 cup onion, diced
1 T chicken bouillon granules
1 clove of garlic, minced
1/4 cup flour
3 cups of chicken broth or stock
1 1/2 cups heavy cream
1 (6oz) box of Uncle Ben’s long grain and wild rice blend, cooked to package instructions
1 cup cooked and shredded rotisserie chicken
Salt, to taste
Pepper, to taste
Cook Uncle Ben’s rice according to package directions and set aside. While rice is cooking pull chicken off bone and set aside.
In a Dutch oven or a thick bottomed soup pot melt all the butter and add in carrots, celery, onions, and chicken bullion powder. (The sodium in the bullion helps draw the tasty juices out of your veggies.) After sautéing on a medium heat for 4-5 minutes add garlic and cook for one minute longer.
Whisk in the flour to form a roux and cook for 2-3 minutes, stirring frequently. Then whisk in your chicken broth and heavy cream. Cook mixture over medium heat until it just starts to boil and thickens.
Turn off the heat and stir in the cooked rice and chicken. Season to taste with salt and pepper. Serves great with a loaf of French bread for dipping!
It makes about 4-5 good sized servings so could be doubled for a crowd. Great
for entertaining as it stays very warm and reheats well.
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