Sweeter Than This....Katie Herzig
I met Katie when I worked in Colorado....miss seeing her in concert!
Creamy Chicken Rice Soup
A few years ago when I went to the Bell's to do pumpkins, Lynette made Creamy Chicken Rice Soup....ever since it has been a staple at my house! I just made a batch for tomorrow after church! Thanks for the recipe Lynette! Here is the recipe from Allrecipes.com if you would like to try for yourself. (I take the easy way out and pull the meat off a rotisserie chicken from the grocery store!)
"Instant wild rice is cooked in chicken broth with shredded chicken, then combined with thickened cream for a quick soup."
INGREDIENTS:
4 cups chicken broth
2 cups water
2 cooked, boneless chicken breast
halves, shredded
1 (4.5 ounce) package quick cooking long
grain and wild rice with seasoning packet
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 cup all-purpose flour
1/2 cup butter
2 cups heavy cream
DIRECTIONS:
1. In a large pot over medium heat, combine broth, water and chicken. Bring just to boiling, then stir in rice, reserving seasoning packet. Cover and remove from heat.
2. In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. Whisk in cream, a little at a time, until fully incorporated and smooth. Cook until thickened, 5 minutes.
3. Stir cream mixture into broth and rice. Cook over medium heat until heated through, 10 to 15 minutes.
ALL RIGHTS RESERVED © 2013 Allrecipes.com Printed from Allrecipes.com 1/5/2013
Subscribe to:
Posts (Atom)