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Thursday, March 3, 2011

creamy chicken + rice soup


We won't be wanting to have hot and hearty meals like this for much longer so I thought I'd get this soup recipe in while the weather is still being indecisive. It was 56 degrees when we went for our walk yesterday.. today it's 30!

This soup is warm and filling and surprisingly quick to whip up! Saute some fresh chopped carrots, celery, onion, and garlic in some olive oil in the bottom of a large soup pot.


It pretty much goes without saying that fresh ingredients are best but I think sometimes I don't fully appreciate it until I have a spoonful of fresh cooked vegetables that aren't complete mush or have a questionable appearance. Same goes for home cooked chicken versus the stuff you find in prepackaged meals. Blech.

When the vegetables are starting to get soft, add the broth, spices, shredded chicken, and rice.


Cook it for 15-20 minutes. Then add the evaporated milk and cornstarch to make it creamy.


Finish cooking and serve. I bought a big crusty loaf of bread to go with it. And of course, slathered it in pesto. :)


Cook up a big pot of this soup before it's too hot to handle! Or just tuck the recipe away for fall. :)

Creamy Chicken + Rice Soup
slightly adapted from For the Love of Cooking

1 tsp olive oil
3 carrots, peeled and chopped
3 celery stalks, chopped
1/2 sweet yellow onion, diced
2 cloves of garlic, minced
5 cups chicken broth
1/2 tsp dry basil
1 bay leaf
kosher salt and black pepper to taste
1 cup chicken, cooked and shredded
1 cup rice
1/2 sweet frozen corn
2 tbsp cornstarch
1 12oz can evaporated milk.

In the bottom of a large soup pot, heat olive oil. Saute carrots, celery, and onion until they start to soften, about 5 minutes. Add garlic and stir for about a minute. Add broth, basil, bay leaf, salt, pepper, chicken, and rice and cook covered over medium heat for 15-20 minutes. Bring soup to a boil. In a bowl, mix cornstarch with evaporated milk. Add mixture to soup and stir. Lower the heat and add frozen corn. Let soup simmer for a few more minutes. The soup will thicken as it sits. Remove bay leaf. Serve with some crusty bread for dipping. Enjoy the warmth!

3 comments:

  1. Yum!!!! You're making me hungry with this delicious soup.
    And I just ate :D

    xxx mervi

    ReplyDelete
  2. Thanks guys! My fam loved it. I'll definitely be making this one again. :)

    ReplyDelete

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