Makes: 20 servings
Family size: Make 1/2 the recipe
6 tablespoons Unsalted Butter
2 packages (16 oz ea) Baby Carrots (chopped)
2 medium Shallots (chopped)
1 package (16 oz) Celery Hearts (chopped)
1 package (8 oz) Mushrooms (sliced)
6 teaspoons Flour
6 cans (14 oz ea) Reduced Sodium Chicken Broth
2 (about 1 lb) Boneless Skinless Chicken Breasts (diced)
2 (about ¾ lb) Boneless Skinless Chicken Thighs (diced)
2 boxes (6 oz ea) Uncle Ben's® Long Grain & Wild Rice (cooked)
4 cans (12 oz) PET® Evaporated Milk
2 teaspoons Salt
3 teaspoons Black Pepper (ground)
Cook the Uncle Ben's® Long Grain & Wild Rice according to the package instructions in a separate pan. The cooked rice will be used later. In a large soup kettle, saute carrots in the butter for about 5 minutes. Add shallots, celery, and mushrooms, saute until until tender (about 10 minutes). Sprinkle flour over vegetables, adding ½ can of broth once the vegetables are coated with the flour. Saute an additional 5 minutes. Add remaining broth, salt, black pepper, and chicken and bring the liquid to a boil. Cook on medium heat, uncovered, stirring occasionally, until the chicken is almost cooked through (about 20 minutes). Add PET® Evaporated Milk and return the soup to a boil. Reduce heat and simmer until soup thickens (about 10 minutes). Add the cooked rice to the soup just before serving.
Add an additional package of mushrooms for a cream of mushroom flavor.
Add a cup of Hungry Jack® Instant Mashed Potatoes for a thicker soup. Adding the cooked rice at the same time as the PET® Evaporated Milk also increased the thickness of the soup.