1 (6 oz.) package long grain and wild rice (including flavor packet)
1 (32 oz.) box low-sodium chicken or vegetable broth
3 cups water
1 cup cooked chicken, shredded
1 cup heavy cream or half-and-half
2 carrots, peeled and diced
1/2 small red onion, diced
3 cloves garlic, minced
2 tablespoons all-purpose flour
1 tablespoon extra-virgin olive oil
1 teaspoon dried marjoram, optional
kosher salt and freshly ground pepper, to taste
Melt olive oil in a large stock pot or Dutch oven over medium-high heat and sauté onion and carrot until softened. 8-10 minutes.
Add garlic and cook for another 1 minute, then add flour, marjoram and seasoning packet from rice package. Stir together and cook for another 1 minute.
Pour in chicken broth and water, then stir in rice. Bring mixture to a boil, then cover and reduce heat to low. Simmer for 15-20 minutes, or until rice is cooked through.
Optional: in a small saucepan over medium heat warm up heavy cream until scalded (just before simmering; small bubbles on the outer edge of cream).
Pour (warmed) cream into soup and stir together. Add chicken, then taste and adjust seasoning, if necessary.
Cook on low for another 15 minutes so flavors blend together, then ladle into serving bowls and serve hot. Enjoy!
Source : allrecipes.com