Pams Creamy Chicken And Rice Soup Recipes

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 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.

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.

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.

PAM'S CREAMY CHICKEN AND RICE SOUP

Steps:

• In a microwave safe glass bowl, heat chicken broth until steamy hot. Heat milk in a microwave safe glass bowl until steamy hot as well.
• Heat 1 tablespoon of butter in a Dutch oven or small soup kettle over medium heat. Add onions and celery; saute until tender, about 5 minutes. Stir in rice, broth, poultry seasoning and thyme; cook until rice is tender, about 15 to 20 minutes.
• Heat remaining butter in a saucepan over medium-high heat. Whisk in flour; cook until golden, about 1 minute. Stir in hot milk, and bring it to a simmer; stirring occasionally, cook until smooth and thick. Add milk mixture and chicken into cooked rice; heat through, about 2 to 3 minutes. Season soup with salt and pepper, and serve.

PAM'S CREAMY CHICKEN AND RICE SOUP

Steps:

• In a microwave safe glass bowl, heat chicken broth until steamy hot. Heat milk in a microwave safe glass bowl until steamy hot as well.
• Heat 1 tablespoon of butter in a Dutch oven or small soup kettle over medium heat. Add onions and celery; saute until tender, about 5 minutes. Stir in rice, broth, poultry seasoning and thyme; cook until rice is tender, about 15 to 20 minutes.
• Heat remaining butter in a saucepan over medium-high heat. Whisk in flour; cook until golden, about 1 minute. Stir in hot milk, and bring it to a simmer; stirring occasionally, cook until smooth and thick. Add milk mixture and chicken into cooked rice; heat through, about 2 to 3 minutes. Season soup with salt and pepper, and serve.