4 cups chicken broth
2 cups water
2 cooked, boneless chicken breast halves, shredded
1 (4.5 oz) package quick cooking long grain and wild rice with seasoning packet
1/2 tsp salt
1/2 tsp black pepper
3/4 cup all purpose flour
1/2 cup Delizia Bu/er Extra Virgin Olive Oil
2 cups heavy cream
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 bow, combine salt, pepper and flour. In a medium saucepan over medium heat butter olive oil.
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, 10-15 minutes.
Drizzle some Delizia Wild Mushroom & Sage Olive Oil in a swirl on top of the soup before serving.
Makes 8 servings
