One of my favorite reasons for making a big pot of soup for my husband, John, is that we end up with lots of leftovers! Dinner extras become perfect lunchtime meals and I often bring in enough to at least share a “bite” with my friends at work. When I delivered this leftover soup to the office, everyone wanted the recipe!
- 1 onion, chopped
- 1 ½ cups shredded carrots
- 1 ½ cups celery, chopped
- 3 Tablespoons olive oil (I used Canola Oil)
- ½ teaspoon salt
- ½ teaspoon pepper
- 2 quarts chicken broth
- 1 box Uncle Ben’s Long Grain and Wild Rice (discard seasoning packet)
- 3 cups cooked and chopped chicken breasts (NOTE: I bought the chicken in the refrigerated section at Costco, which is the breast meat from their Rotisserie Chickens. It’s a real time saver that helped this soup came together very quickly!)
- 1 cup heavy cream
- ¼ cup chicken broth (or water)
- 3 Tablespoons cornstarch
In a large pot, add onion, carrots, celery and olive oil. Sauté for 3 minutes until tender.
Add salt, pepper and chicken broth and bring to a boil.
Add Uncle Ben’s rice and cook until rice is tender.
Add chicken and cook another 3 minutes.
Add cream and cook for another 2 minutes.
To thicken, in a small bowl combine ¼ cup broth with 3 tablespoons cornstarch. Add to pot and cook another 3 minutes.
NOTE: I added two extra cups of cooked white rice because I like a thicker soup. Next time I will add TWO boxes of Uncle Ben’s Long Grain and Wild Rice.