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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Creamy Chicken & Rice Soup Recipe

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This recipe for Creamy Chicken & Rice Soup is from The Foothills Ward Recipe Collection, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tsp. olive oil
½ sweet yellow onion
2-3 carrots, diced
2-3 stalks of celery, diced
2 cloves of garlic, minced
5 c. chicken stock
1 tsp. chicken bouillon (I love Herb ox)
½ tsp. dried basil
Sea salt and freshly cracked pepper to taste
1 bay leaf
1 c. cooked chicken breast, diced (more if you like)
½ c. long grain rice
½ c. of frozen sweet yellow corn, thawed
2 Tbsp. cornstarch
1 (12 oz) can evaporated milk
Directions:
Directions:
Heat olive oil in a large Dutch oven or stock pot over medium heat. Add the onion, carrots and celery once hot. Cook until tender, stirring occasionally, about 5 minutes. Add the minced garlic and stir constantly for 60 seconds. Add the chicken stock, diced chicken, rice, bouillon, basil, sea salt, black pepper and bay leaf. Cover and cook over medium heat for 15-20 minutes. Turn the soup up until it boils. Mix the cornstarch and evaporated milk thoroughly in a bowl. Add the milk mixture to the boiling soup and stir. Lower the heat and add the corn. Mix thoroughly and simmer for a few more minutes. The soup will thicken as it sits. Enjoy!
Number Of Servings:
Number Of Servings:
4-6 Servings

 

 

 

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