Ingredients
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1 1/2 lbs chicken (breast with bone in works beast and a "little" skin)
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1 cup onion (diced)
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3 tablespoons garlic (minced)
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1 cup celery (diced)
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14 cups water
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1 teaspoon salt (kosher)
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1 teaspoon pepper (fresh ground)
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2 bay leaves
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14 ounces long grain and wild rice blend (Carolina seasoned Long Grain and wild rice)
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14 3/4 ounces creamed corn
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2 cups frozen corn
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4 tablespoons butter
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3 tablespoons flour
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1 cup cream (fat free half & half)
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1 cup carrot (diced)
Instructions
- In a large stock pot over high heat add 1 tbsp olive oil - season the chicken breasts with fresh pepper and sea salt, place into the pot and brown on all sides, approximately 10 minutes total.
- Add onions, garlic, celery, carrots and bay leaves. Season.
- Add 14 cups water and lower heat to medium. Simmer for 2 hours.
- Remove chicken breasts from soup, debone meat and chop into cubes and return to soup.
- Add 3 pkgs of the Carolina wild & long grain rice seasoned (this equals 14 oz), can of cream corn, and corn. Slow cook for 30 minutes.
- In a small pot melt butter, add salt, pepper and flour, slowly ladle in soup of the soup stock - add cream and return to the soup pot. Cook for 10 minutes at medium high heat to bring to a boil. Stir frequently . Serve with a nice crusty bread! Enjoy.