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 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.
The Menu:
Creamy Chicken Rice Soup
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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