Creamy Chicken And Rice Soup 135 Recipes

CREAMY CHICKEN & RICE SOUP

Steps:

• In a large pot or Dutch oven, melt butter. Add onion, carrots, and celery. Cook, stirring, until vegetables are tender and liquid has evaporated, 6 minutes. Add chicken and cook until golden, 10 minutes, then add thyme and garlic and stir until fragrant, 1 minute. Season generously with salt and pepper.
• Add flour and whisk until golden, 1 minute. Pour over chicken broth and milk and season with salt and pepper. Add rice and bring to a simmer until rice is tender and chicken is cooked through.

CREAMY CHICKEN RICE SOUP

Steps:

• In a large saucepan, heat oil over medium-high heat; saute carrot, celery and onion until tender. Add garlic; cook and stir 1 minute. Stir in rice, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, until rice is tender, about 15 minutes., Mix flour and milk until smooth; stir into soup. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in chicken; heat through.

CREAMY CHICKEN AND RICE SOUP

Steps:

• 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.

CREAMY CHICKEN AND RICE SOUP [135]

Steps:

• 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.

CREAMY CHICKEN RICE SOUP

Steps:

• Saute chicken, potatoes, and celery until potatoes become translucent.
• Sprinkle soup mix and toss until everything is coated.
• Add frozen vegetables, mushroom soup, broth and rice mix, including seasoning packet.
• Simmer over medium low heat until rice is tender.
• Add cream or half and half and heat through.
• Do not allow to boil.

CREAMY CHICKEN AND RICE SOUP

Steps:

• Cut chicken into bite size pieces, add chopped onion and saute in butter until onion is transparent.
• Add a couple tablespoons of water to prevent scorching.
• Add broth, rice, mushrooms, and vegetables.
• Bring to a boil, cover, reduce heat to low, and simmer 5 minutes.
• Stir in milk, salt, and pepper to taste.
• Bring back to a boil and simmer 5 minutes.
• To serve, sprinkle with cheese and add a sprig of parsley.
• Note: Soup may be thickened by stirring 2 T flour or cornstarch into a third cup milk, then add to the soup.
• Stir and bring to a boil, then simmer 3-5 minutes.

CREAM OF CHICKEN-RICE SOUP

Steps:

• Bring broth to a boil in a dutch oven. Add chicken and cook until done. Remove chicken from broth to cool, reserving broth in dutch oven.
• Saute carrots, celery, onion and parsley in butter in a large skillet until tender. Add garlic and cook one minute. Cut chicken into bite-size pieces. Add sauteed vegetables and chicken to reserved broth. Stir in rice, salt and pepper and simmer for 15 minutes. Mix together half-n-half and cornstarch; add to soup. Stir until thickened.