Creamy Chicken Rice Soup

I tried this new soup recipe last night for dinner and I loved it! It was also a big hit with my husband and 21 month old so it's going to go into my recipe binder to make many more times. Winter finally hit Montana this week with some snow yesterday and lots of wind. This was the perfect meal to make on a cold winter night. I plan on making it again, next time we want a warm, comforting meal. And, best of all, it is really quick and easy to make. I think it took me maybe 30 minutes to trow it together.

The original recipe, for Creamy Chicken Rice Soup, is from the February/March 2011 issue of Simple and Delicious. The original recipe calls for pre-cooked chicken chunks. All I had at home was frozen chicken breasts, which I cut up and cooked myself. But, if you buy pre-cooked chicken, you could make this soup even quicker! It also said it served 5 but, I got 4 servings out of my batch. One other change I made to the recipe was to add more veggies. The original recipe only calls for 1 medium carrot and 1 celery rib. I put about 3 medium carrots and 3 celery ribs in. Here is the recipe- Enjoy!

Creamy Chicken Rice Soup
1/2 cup chopped onion
3 medium carrots, chopped
3 celery ribs, chopped
1 Tbsp canola oil
1/2 tsp minced garlic
2 cans (14-1/2 oz each) chicken broth
1/3 cup uncooked long grain rice
3/4 tsp dried basil
1/4 tsp pepper
3 Tbsp flour
1 can (5 oz) evaporated milk
2 medium (about 10 oz) chicken, diced and cooked

1. In a large saucepan, saute the onion, carrot and celery in oil until tender. Add the garlic; cook about 1 minute longer. Stir in the broth, rice, basil and pepper. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until the rice is tender.

2. In a small bowl, combine flour and milk until smooth; stir into soup. Bring to a boil; cook and stir until thickened (about 2-4 minutes). Stir in chicken and heat through.

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