I love a good challenge. There is a lunch spot called The Prairie Soup Company a co-worker and I frequent that makes some of the best soups and some really amazing sandwiches. The chicken salad is fantastic. It actually reminds me of my mom’s.
One of their specialty soups is a chicken, broccoli, rice, and cheese soup. It is my favorite soup, but the problem is they make it very infrequently and we never know when. That is why at some point every morning either my co-worker or I will call them and ask what the Chef’s Choice soup is.
My co-worker challenged me to duplicate the soup. I am on vacation this week so I have some extra time to try. I think I nailed it. I would love to be able to taste what I came up with and what they make side-by-side. This soup is every bit as good as theirs.
Here is what I did:
4 cups chicken broth
2 cups water
2 boneless chicken breast halves, cooked and shredded
1 (6 ounce) package quick cooking long grain and wild rice with seasoning packet (such as Uncle Ben’s)
½ teaspoon salt
½ teaspoon ground black pepper
½ cup all-purpose flour
½ cup butter
2 cups heavy cream
2 cups broccoli flowerettes
8 oz sharp Cheddar finely shredded
Combine broth, water and chicken in a large stock pot or Dutch oven. Bring to boiling and then stir in rice. Do not add the seasoning packet at this time. Cover and remove from heat.
Combine salt, pepper, and flour in a small bowl and set aside. Melt butter in a medium sized sauce pan and stir in contents of seasoning packet. Heat until butter begins to simmer. Reduce heat to low and then stir in flour mixture creating a roux. Slowly whisk in cream until fully incorporated and smooth. Cook about 3 to 5 minutes or until sauce thickens.
Return chicken, rice, and broth to heat and stir in roux. Add broccoli. Heat to a simmer and then whisk in the shredded cheese. Cook over medium heat about ten to fifteen minutes until heated through.