Creamy Chicken and Rice Soup

Adapted from: All Recipes

This was one recipe where the reviewers suggested a LOT of changes, and I'm glad I took them into account. The result was an incredibly rich chicken and rice soup that was SO filling. I just love making dishes like this not only because it's fall, but because I get to take the leftovers to work! This is comfort food at its finest! The next time I make this, I think I'll switch to wild rice just because I love the taste of it.

Creamy Chicken and Rice Soup

Serves 8

Ingredients

3 chicken breasts

Olive oil

Butter

1 1/2 cups chopped celery
1 1/2 cups chopped onion

1 1/2 cups chopped carrots

2 cloves of garlic, minced
1 cup uncooked brown rice
3 1/4 cups chicken broth
1/4 cup sherry
1 cup butter
1/2 cup all-purpose flour
4 cups milk, divided
salt and pepper to taste

Directions

1. Salt and pepper the chicken breasts. Melt approximately 1 tablespoon of olive oil and butter each in a skillet over medium heat. Cook chicken breasts until done, turning once, about 5 minutes each side. Set aside and let cool.

2. Add additional butter and olive oil to the pan. Add celery, onions, carrots, and garlic and cook until the onions are translucent, scraping the bottom of the pan for browned bits.

3. In a stockpot over high heat, add vegetable mixture, chicken, and rice and bring to a boil.
Reduce heat to low, cover and simmer for 30 minutes, or until the rice has absorbed most of the liquid. Remove from heat and set aside.

4. In a medium saucepan over medium heat, melt the butter. Slowly add the flour, stirring often, to make a roux. Add 4 cups of milk, 1/2 cup at a time, while constantly stirring. Add this and the chicken to the rice mixture and return the rice mixture to the stovetop over low heat.
(If the soup seems too thick, add some or all of the remaining 2 cups of milk.) Season with salt and pepper to taste and allow to simmer for at least an hour, stirring every 15 minutes.