Cream of Chicken & Rice Soup
INGREDIENTS - 1 1/2 cups cooked white rice
- 1 cup cooked wild rice
- 2 medium boneless, skinless, chicken breast
- 1/2 cup finely chopped onion
- 1/4 cup finely chopped carrots
- 1/3 cup corn
- 4 cups chicken broth
- 1 cup water
- 1 can Cream of Chicken soup
- 2 cups whole milk
- 4 Tbsp. butter
- 4 Tbsp. flour
- 1/2 cup cheddar cheese
- 2 cubes chicken bouillon
- 2 tsp. basil
- 1 Tbsp. minced garlic
- 1 tsp. parsley
- 1 tsp. salt
- 1/4 tsp. pepper
DIRECTIONS
- Cook white & wild rice according to package instructions, then set aside.
- In a large saucepan, mix chicken broth, water, onion, carrots, corn, basil, garlic, parsley, salt, and pepper. Add whole chicken breast, cover. Bring broth & chicken to a boil. Continue boiling until chicken is only slightly pink in the center. (10-15 min.)
- Remove chicken and cut into bite-sized pieces and return to broth along with bouillon cubes.
- In a medium bowl, melt butter. Whisk flour and milk into butter until smooth. Add to broth, stirring as you pour.
- Pour can of soup into saucepan and stir until mixed well. Add rice and simmer until all ingredients are thoroughly heated.
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