How do u make chicken and rice cream soup using roux?

i wanna make a chicken and rice cream soup. i don tknow if u ate at panera bread, but they have a chicken and wild rice soup thats real good. i want to make a soup similar to it. can someone give me a a good recipe to make one? im not sure on soups so be detailed so i wont break the soup. thanks.How do u make chicken and rice cream soup using roux?
If you really want to start from scratch, take the usable meat off a part eaten left over chicken.





Then simmer the carcass (skeleton) in water containing onions, celery and carrots. (Bring to boil and turn down heat so it bubbles gently for say 2 hours.)





Strain off the solids - throw them away and keep the liquid (stock).





To make a roux you need equal weights of butter, melted in saucepan, and flour , stirred in and cooked for 2 - 3 minutes to get rid of the raw flour taste.





I find corn flour (corn starch in US) is less likely to form lumps.





Gradually add the reserved stock (Cold is better) and stir like mad over a low flame til it thickens.





It should be lump free. If it's lumpy you have to add an extra step. Tip the whole lot into a liqidiser (or better still use one of those wand liquidisers in the saucepan). Give it a quick blast to get rid of the lumps.





Add the neat little bits of chopped chicken, as much freshly cooked (in a different saucepan) rice as you like.





I think loads of chopped parsley makes all the difference.





Naturally, I've left the seasoning up to you.





Stir in a little cream before serving - ladle it out and off you go!How do u make chicken and rice cream soup using roux?
you can


INGREDIENTS


1 1/2 cups chopped celery


1 1/2 cups chopped onion


2 cups uncooked brown rice


1 teaspoon chicken bouillon powder


2 (14 ounce) cans chicken broth


1 1/2 cups water


1 cup margarine


3/4 cup all-purpose flour


3 cups chopped, cooked chicken meat


6 cups milk, divided


salt and pepper to taste


DIRECTIONS


In a large pot over high heat, combine the celery, onions, rice, bouillon, broth and water and bring to a boil. Reduce heat to low, cover and simmer for 30 minutes, or until the rice has absorbed most of the liquid. Remove from heat and set aside.


In a medium saucepan over medium heat, melt the butter or margarine. Slowly add the flour, stirring often, to make a roux. Add 4 cups of milk, 1/2 cup at a time, while constantly stirring. Add this and the chicken to the rice mixture and return the rice mixture to the stovetop over low heat.


If the soup seems too thick, add some or all of the remaining 2 cups of milk. Season with salt and pepper to taste and allow to simmer for at least an hour, stirring every 15 minutes.