Creamy Chicken and Wild Rice Soup
3/4 cup butter, divided
2 cups chopped celery
1 cup thinly sliced carrots (about 3 carrots)
1 large or 2 medium onions, chopped (about 1 1/2 cups)
4 cups chicken broth
3 cups cooked wild rice
2 teaspoons salt
1/2 cup all-purpose flour
2 cups Kemps Half & Half Cream
2 cups Kemps Heavy Whipping Cream
1 deli rotisserie chicken, cut into bite-sized pieces (about 3 cups)
In large Dutch oven, over medium heat, melt 1/4 cup of the butter. Add celery, carrots and onions; cook 5 minutes, stirring occasionally until veggies are tender. Stir in chicken broth, wild rice and salt; cook 10 minutes stirring occasionally.
In a medium-size microwaveable bowl, melt the remaining 1/2 cup butter. Stir in the flour and mix until smooth. Gradually stir (a spoonful at a time) the butter-flour mixture into the soup pot mixing constantly to create a smooth mixture. Stir in Kemps Half & Half Cream. Cook 10 minutes until mixture thickens.
Stir in Kemps Heavy Whipping Cream and chicken. Cook for 10 minutes until hot.
You can use 2 cans (15 oz each) cooked wild rice to save time.
Stirring the chicken in at the end of the soup prep prevents the chicken from getting stringy and overcooked.
Salt and pepper the soup to your taste before serving. The amount of salt needed will depend on the broth used as well as the deli roasted chicken.