5-6cupwhole milkhalf & half, heavy whipping cream or water with powdered milk
1-2cans chicken brothstart with one and see if you need the other
4cupcooked white ricelong grain, basmati, jasmine, etc. will work well
1/2cupcooked wild rice
4large chicken breastscooked and shredded
2Tbs.salt
1Tbs.pepper
2tsp.garlic powder
Dash of cayenne pepper
2Tbs.dried parsley
Instructions
In a rice cooker, place the white rice and wild rice with water and let it cook until the rice is tender. While the rice is cooking, prepare the other ingredients.
Dice the onion, carrots and celery into small pieces. In a large soup pot, saute the carrots, celery and onions with the butter. Saute on medium heat until the vegetables are soft. Add the flour to the vegetables and season with salt, pepper, parsley and garlic powder (or fresh garlic). Combine until flour is evenly distributed on the vegetables. to the vegetables and flour mixture add the milk, chicken broth, cooked rice, cooked wild rice and stir until combined.
If you have frozen, cooked chicken in your freezer use that--if not, just saute or boil the chicken breasts and then shred or cube before adding to the soup. When chicken is cooked, add to the soup and stir.
Season the soup with all of the seasonings. If the soup is too thick, add more milk or chicken broth. This recipe can easily be adjusted with more broth or milk to make the soup to your desired consistency. Simmer the soup for 30 minutes on low heat until ready to serve. Taste soup to see if any more seasonings, salt or pepper are needed. Garnish soup with extra parsley (dried or fresh). **Soup will be as thick as the type of milk product you use. If you use heavy whipping cream your soup with be extra thick and creamy. Using 2% milk however, will give you a thinner soup but still be delicious. If your soup is too thin you can always add a little more flour or cornstarch to your soup and let it simmer.