creamy chicken and vegetable soup with rice …

December 9, 2010

This week while being sick with a horrible cold, I decided I needed to make some chicken and vegetable soup. But, instead of your typical chicken noodle soup, I decided to use my leftover rice in the fridge.  The soup turned out just as I hoped, and I think it really helped me get over my cold.
At the last second I decided to add some sauteed mushrooms, and let me tell you, that really added a little something.  I love when a good soup just comes together!
Check out the recipe below.  You may need it to help fight your winter cold..
{Creamy Chicken and Vegetable Soup with Rice}
serves 4-6
1-2 chicken breasts, cooked and shredded
1 cup, carrots, diced
1 cup, celery, diced
1 cup, leeks, chopped
1/2 an onion, diced
1 cup kale, chopped
1 cup mushrooms, sliced
2-3 cloves fresh garlic, minced
1 1/2 cups cooked rice {any variety you choose}
3 tbs butter
4 tbs flour
1/3 c heavy cream
2 (32 oz) containers chicken broth
salt and pepper to taste
Parmesan cheese for garnish
In a large stock pot, melt the butter.  Add carrots, celery, leeks, onion, kale, mushrooms, and garlic.   Saute for about 7 minutes or until vegetables start to get tender.  Then add the flour and stir well.
Over medium heat, add the chicken broth slowly while stirring.  Bring to a boil, then simmer over medium low for about 5 minutes until soup begins to thicken.  Add the rice, and cooked chicken and some salt and pepper.  Simmer on low for about 30-45 minutes, stirring occasionally to prevent any sticking.  Let the soup thicken slowly.  Then, remove from heat and add cream.  Bring back to temperature, then taste for spices then serve.

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