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Tuesday, February 26, 2013

creamy chicken and rice soup

creamy chicken and rice soup

Yield: 4 to 5 servings
Prep Time: 25 min
Cook Time: 25 min


1 tablespoon canola or vegetable oil
1/2 cup chopped onion
1 medium carrot, peeled and chopped
1 celery rib, chopped
1 cup chopped fresh green beans
1 tablespoon canola or vegetable oil
1/2 teaspoon minced garlic
Two 14.5-ounce cans chicken broth
3/4 teaspoon dried Italian seasoning
1/4 teaspoon pepper
3 tablespoons all-purpose flour
One 5-ounce can fat-free evaporated milk
2 cups chopped, cooked chicken
1 cup cooked brown rice (I make it separate, then add to the soup)


1. Heat the oil in a large saucepan. Add the onion, carrot, celery, and green beans. Stir and cook for 4 to 5 minutes, until slightly tender. Stir in the garlic and cook 1 minute longer. Stir in the broth, seasoning, and pepper. Bring to a boil, reduce heat to low, and simmer for 15 minutes.
2. In a small bowl, whisk together the flour and milk until smooth. Stir it into the soup. Bring to a boil; cook and stir for 3 to 4 minutes, until thickened. Stir in the chicken and rice and heat through until the soup is creamy. If the soup thickens too much upon cooking or standing, it's okay to stir in a little extra chicken broth.

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