1/2 c. chopped green onion
1 c. shredded carrots
1 clove garlic, minced
4 T. butter, and butter for sauté
1 pt. half & half (I used fat free half & half)
1 c. shredded sharp cheddar cheese
1 tsp. curry powder
1 tsp. white pepper
1 tsp. rubbed sage
8 c. chicken broth
3 c. cooked chicken, cut up in bite-size pieces
1 (6-oz) package prepared Uncle Ben’s Original Long Grain Wild Rice
1/4 c. flour
Sauté onion, carrot and garlic in butter (not the 4 T. amount). Set aside.
Melt 4 T. butter in a 6 qt. pot. Add flour to make a roux. Add half and half, and cook until thick (stirring with a whisk). Add cheese, curry, white pepper and sage, whisking until smooth. Blend in chicken broth gradually. Stir in 3 c. chicken, the onion/carrot mixture and the rice. Heat. Serves 10.
Directions for freezing
Follow all instructions through adding the chicken broth. Once the soup base is combined, divide between two 1 gallon freezer bags. Add ½ of the chicken and onion/carrot mixture to each bag. Do not prepare rice until ready to warm soup.
To prepare from frozen
Place freezer bag in sink filled with cold water to thaw or thaw in refrigerator for 1-2 days. Prepare rice per package directions. Warm soup in pot over low heat, stirring to combine. Stir in half of the prepared rice per bag of soup. Serve when warmed through.