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Cream of Chicken and Rice Soup

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This is an easy and delicious chicken soup recipe. This is a creamy soup that will be perfect on a cold or rainy day.  If you choose not to use the whole spices you can use dry spices, just use about double of the called for spices.  You can also add a little curry powder to this if your family likes more unique flavors. As always, experiment after you’ve tried the original recipe, make it your own for your family.

Cream of Chicken and Rice Soup

serves 12

What you need:

  • 2 tablespoons olive oil
  • 2 skinless, boneless chicken breast halves – shredded
  • salt and pepper to taste
  • 1 tablespoon butter
  • 1/2 small onion, chopped
  • 2 cloves garlic, finely chopped
  • 3 tablespoons all-purpose flour
  • 10 sprigs Italian flat leaf parsley
  • 3 sprigs fresh thyme
  • 1 bay leaf
  • 3 cups chicken stock
  • 3 cups milk
  • 1 cup water
  • 1 cup uncooked long grain rice
  • 1 teaspoon Old Bay Seasoning TM

What you do:

In a big soup pot heat your oil and add chicken. Cook for a few minutes until the juices run clear. Once the chicken is cooked take it out of the pot and set aside.

Reduce your heat and add the butter, the onion, garlic and cook for about 5 minutes. Then stir in the flour. Let that all cook for a couple minutes until it browns.

Using some kitchen twine tie together your whole spices ~ thyme, parsley and bay leaf.  Pour milk into the pot, add your cooked chicken, uncooked rice and the flavor bundle.

Cook for 25 minutes.

Remove the flavor bundle and stir in the Old Bay Seasoning.

Make it a meal:

MMMM. . . you certainly could add some carrots to this dish, and even some celery to add some veggies, but this soup is yummy just as it is. This might be one of those meals you just have a piece of fruit for dessert and call it good.

What did we think?

I loved it. Hubby thought it was a little bland. The little one enjoyed it too, but she loves just about anything. Not sure what I’d do differently, I thought it was really good lol.

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