Cream of Chicken & Rice Soup

INGREDIENTS

• 1 1/2 cups cooked white rice
• 1 cup cooked wild rice
• 2 medium boneless, skinless, chicken breast
• 1/2 cup finely chopped onion
• 1/4 cup finely chopped carrots
• 1/3 cup corn
• 4 cups chicken broth
• 1 cup water
• 1 can Cream of Chicken soup
• 2 cups whole milk
• 4 Tbsp. butter
• 4 Tbsp. flour
• 1/2 cup cheddar cheese
• 2 cubes chicken bouillon
• 2 tsp. basil
• 1 Tbsp. minced garlic
• 1 tsp. parsley
• 1 tsp. salt
• 1/4 tsp. pepper

DIRECTIONS

1. Cook white & wild rice according to package instructions, then set aside.
2. In a large saucepan, mix chicken broth, water, onion, carrots, corn, basil, garlic, parsley, salt, and pepper. Add whole chicken breast, cover. Bring broth & chicken to a boil. Continue boiling until chicken is only slightly pink in the center. (10-15 min.)
3. Remove chicken and cut into bite-sized pieces and return to broth along with bouillon cubes.
4. In a medium bowl, melt butter. Whisk flour and milk into butter until smooth. Add to broth, stirring as you pour.
5. Pour can of soup into saucepan and stir until mixed well. Add rice and simmer until all ingredients are thoroughly heated.