- 4 c. Low-Sodium Chicken Broth
- 3 c. Water
- 1 Package Near East Long Grain & Wild Rice with Flavor Packet
- 2 Stalks Celery, thinly sliced
- 1/4 c. Red Onion, chopped fine
- 1/2 c. Carrots, chopped fine
- 1 tsp. Dried Majoram
- 1 tbsp. Extra Virgin Olive Oil
- 2 tbsp. All Purpose Flour
- 3/4 c. Heavy Cream
- 1/4 c. 2% Milk
- Kosher Salt, to taste
- Fresh Ground Pepper, to taste
- 1 c. Cooked Chicken, diced
- In a large saucepan, drizzle olive oil on the bottom and add your carrots, celery, onion, marjoram and seasoned flavor packet and saute for 5 minutes.
- Add the rice and stir; then add the flour.
- Next, add the chicken broth and water, bring to a boil and simmer for 15 minutes.
- While this is simmering, heat the heavy cream and milk in a small saucepan until hot; then add to the soup mixture along with the cooked chicken.
- Simmer for another 30 minutes or until the rice is cooked through. Season with salt and pepper.
And now you can’t have soup without bread! My family just loves the Olive Garden Breadsticks (along with that delicious salad!). So when Joan, from Chocolate, Chocolate and More, posted this recipe I knew I had to make it~especially when my daughter saw it come off the printer!
I used Joan’s recipe as she described, except for the fact that I poured all of my ingredients into my food processor (minus the warm water), pulsed it, then very SLOWLY, added the warm water until it formed a ball. Then pulsed it for another 30 seconds until well mixed, removed the dough and put it in a bowl covered with a clean towel. I also made them a little smaller so I got about 2 dozen breadsticks out of this recipe.
The best part about this meal was that when our power went out the next night, I threw the soup in an old pot and heated it up over the fire in our fireplace…Laura Ingalls I’m not but you have to improvise when needed!