Directions
- 1In a frying pan, add a drizzle of olive oil and about a tablespoon of butter.
- 2Sauté the chopped carrots, onion and celery.
- 3Once the onions are translucent, add a tablespoon of garlic, onion powder, garlic powder, salt, black pepper, and Italian seasoning.
- 4Add two tablespoons of Kinder's Buttery Steakhouse Rub.
- 5Add 48 ounces of chicken broth.
- 6Bring the soup to a light boil, then add two large chicken breasts and cook them in the soup.
- 7Remove cooked chicken from the soup, shred, and set aside.
- 8Add 3 cups of half and half to the soup.
- 9Add 2 bags of long grain and wild rice to the soup.
- 10In a separate pan, melt 2 tablespoons of butter and add 2 tablespoons of flour, whisking until combined. Then whisk in ½ cup of soup liquid to make a roux.
- 11Add about half of the roux to the soup.
- 12Add 1 tablespoon of chicken bouillon to the soup and stir.
- 13Add the shredded chicken to the soup and stir.
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 small onion
- 3 celery stalks
- 3 large carrots
- 1 tablespoon garlic
- 1 sprinkle onion powder
- 1 sprinkle garlic powder
- 1 sprinkle salt
- 1 sprinkle black pepper
- 1 tablespoon italian seasoning
- 2 tablespoons Kinder's Buttery Steakhouse Rub
- 48 ounces chicken broth
- 2 large chicken breasts
- 3 cups half and half
- 2 bags long grain and wild rice
- 2 tablespoons butter
- 2 tablespoons flour
- 1 tablespoon chicken bouillon
- 1 garlic knots
Equipment
large potspoonbowlfrying panwhisk
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