Creamy Chicken And Rice Soup
From ravenseyes 16 years ago
- 90 minutes to make
- Serves 14
This soup was inspired by my co-workers love for the Panera's Cream of Chicken and Rice soup - I made my take of it and she loved it so here it is for all of you!!! A little healthier in that it dosen't have any heavy cream
Ingredients
- 1 1/2 lbs chicken (breast with bone in works beast and a "little" skin) shopping list
- 1 cup onion (diced) shopping list
- 3 tbsps garlic (minced) shopping list
- 1 cup carrots (diced) shopping list
- 1 cup celery (diced) shopping list
- 14 cups water shopping list
- 1 tsp salt (kosher) shopping list
- 1 tsp pepper (fresh ground) shopping list
- 2 bay leaves shopping list
- 14 oz Carolina Wild n long grain rice (seasoned) shopping list
- 14 3/4 ozs cream corn shopping list
- 2 cups frozen corn shopping list
- 4 tbsps butter shopping list
- 3 tbsps flour shopping list
- 1 cup cream (fat free half & half) shopping list
How to make it
- In a large stock pot over high heat add 1 tbsp olive oil - season the chicken breasts with fresh pepper and sea salt, place into the pot and brown on all sides, approximately 10 minutes total.
- Add Onions, garlic, celery, carrots and bay leaves. Season.
- Add 14 cups water and lower heat to medium. Simmer for 2 hrs.
- Remove chicken breasts from soup, debone meat and chop into cubes and return to soup.
- Add 3 pkgs of the Carolina, can of cream corn, and corn. Slow cook for 30 minutes.
- In a small pot melt butter, add salt, pepper and flour, slowly laddle in soup from the soup stock - add cream and return to the soup pot. Cook for 10 minutes at medium high heat to bring to a boil. Stir frequently . Serve with a nice crusty bread!!! Enjoy
The Rating
Reviewed by 2 people-
Girl does that ever look good, my husband love chicken and rice soup must make this one soon now that we're having some sort of winter here. Great Post.
henrie
in Savannah loved it
Reviews & Comments 4
-
All Comments
-
Your Comments
" It was excellent "