Monday, November 23, 2009

Creamy Chicken Rice Soup

This caught my eye last week on my favorite website. My family likes chicken noodles soup, but the creaminess of this soup just made it sound sooo good. I was right. It is good!! I think this is my all-time go-to chicken soup recipe from now on!

The Menu:
Creamy Chicken Rice Soup



The Original Recipe:
I found this on my favorite website, and I think someone from there found it on allrecipes.com. I didn't change much in it, but enough that I am going to write it out again down below. I didn't think it had enough liquid in it.. or maybe I just made more for our big family...

Creamy Chicken Rice Soup


Prep Time: 10 Minutes

Cook Time: 20 Minutes Ready In: 30 Minutes

Servings: 6



1/2 cup chopped carrot

1/3 cup finely chopped onion

1/3 cup chopped celery

2 tablespoons butter or stick margarine

1/4 cup all-purpose flour

2 (14.5 ounce) cans reduced sodium chicken broth

2 cups cooked long-grain rice

1 cup cubed cooked chicken

1/2 teaspoon salt

1/4 teaspoon pepper

1/8 teaspoon garlic powder

1 cup 2% milk

2 tablespoons lemon juice

1 tablespoon white wine



In a large saucepan, saute the carrot, onion and celery in butter until tender. Stir in flour until blended. Gradually stir in broth. Add the rice, chicken, salt, pepper and garlic powder; bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender. Reduce heat to low. Stir in the milk, lemon juice and wine if desired. Cook and stir for 5 minutes or until heated through.


The Way I Made It My Own:
I think this was just supurb!! Yes, supurb is the word!! Forever my go-to chicken soup recipe! I thought it needed more liquid to be soupy!


Creamy Chicken Rice Soup


Prep Time: 10 Minutes

Cook Time: 20 Minutes Ready In: 30 Minutes

Servings: 6



1/2 cup chopped carrot

1/3 cup finely chopped onion

1/3 cup chopped celery

2 tablespoons butter or stick margarine

1/3 cup all-purpose flour

2 (14.5 ounce) cans reduced sodium chicken broth

3 cups water

2 cups cooked Uncle Bens long-grain rice (with seasoning packet)

3 chicken breasts, cubed

1 tsp. McKormick chicken grill seasoning (no salt added)

1/2 teaspoon salt

1/4 teaspoon pepper

1 clove garlic

1 cup 2% milk


In a large saucepan, saute the chicken with seasonings. Blend carrots, celery, onion, and garlic in food processor until finely chopped; add to chicken. Add butter, stir until melted, add flour and stir until blended. Gradually stir in broth. Add the cooked rice, chicken, bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until vegetables are tender. Reduce heat to low. Stir in the milk. Cook and stir for 5 minutes or until heated through.

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