Recipe: Yummy Creamy chicken and rice soup
Creamy chicken and rice soup. Make Chicken & Yellow Rice With Broccoli & Cheddar Cheese For A Delicious Family Meal. A Blend Of Chicken Flavor, Onion, Carrot, Rosemary & Garlic. In a large saucepan, heat oil over medium-high heat; saute carrot, celery and onion until tender.
Season generously with salt and pepper. Creamy Chicken and Wild Rice Soup Creamy Chicken and Wild Rice Soup. The soup turned out wonderfully yet I needed a way to add veggies to my family's diet. You can cook Creamy chicken and rice soup using 11 ingredients and 6 steps. Here is how you cook it.
Ingredients of Creamy chicken and rice soup
- Prepare 2 of large chicken breast.
- It's 3 of Carrots cut into small cubes.
- Prepare 1 of small onion dices.
- Prepare 6 cups of chicken broth or 6 cups water and 8 chicken bullion cubes.
- Prepare 2 cups of milk.
- Prepare 2 oz of cream cheese.
- It's 1 tbs of oil.
- It's 2 cups of frozen peas.
- Prepare 1.5 cups of rice uncooked.
- Prepare to taste of Salt and pepper.
- Prepare 2 tbs of flour mixed with 1/4 cup of milk.
Add butter to onion mixture and allow to melt. I hope you love this Easy Creamy Chicken and Rice Soup as much as my family does!. This is one of the first recipes I shared with you here, and it's still a family favorite! I have been making this chicken rice soup for years, long before I had a blog.
Creamy chicken and rice soup step by step
- Cook chicken breast until long longer pink in middle. Shred into small pieces.
- Put oil, onions and carrots in large pot. Cook until onions are soft..
- Add in shedded chicken, broth or bullion cubes and water. Bring to a boil the simmer for 15 min..
- Add in milk, cream cheese, peas and rice. Turn up to medium heat and stir until cream cheese melts..
- Mix flour with 1/4 cup of milk and add to pot simmer again for 15 min..
- Add in salt and pepper to taste. Once rice is soft enjoy..
Make This Chicken And Wild Rice Soup Gluten Free! If you are looking to make this soup gluten free, it could probably be done by swapping out the flour for half the amount of cornstarch and blending it well with some of the milk instead (of course you wouldn't be making a roux anymore but I'd still add in some of the butter for flavor and richness). Melt butter in a large pot over medium heat. Season to taste with salt and pepper. CREAMY MUSHROOM CHICKEN AND WILD RICE SOUP - Closet Cooking
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