Friday, October 5, 2012
Happy Friday! Gosh is it cold out! The rain is pouring down,the wind is whipping about, and even though it's a little after lunch time, I've got the lights on because of how dark it is. The house smells wonderful though because I've got an apple cinnamon blondie tart cooling in the kitchen. I know that my husband and two sons are also less than thrilled with the weather and figured this was a perfect way to welcome everyone home this afternoon!
Cold weather also means soup..and we love soup in this house. Like alot. I have tons of soup recipes pinned and bookmarked and jotted down and entire cookbooks dedicated to every soup,stew and chili that you can possibly think of. I love soup season!
So here we go..a super quick and delicious chicken and rice soup recipe for you. Serve it with bread either made by yourself or picked up from the store. It's creamy,comforting and healthy!
Creamy Chicken and Rice Soup
1/2 cup Chopped Onion
1 medium Carrot, chopped
1 Celery Rib,Chopped
1 TBS Olive Oil
2 cans (14-1/2 ounces each) Chicken Broth
1/3 cup Uncooked Long Grain Rice
1 tsp. Dried Basil
Various seasonings of choice
3 TBS All-purpose Flour
1 can ( 5 ounces) Evaporated Milk..I used low fat
2 cups Cooked Diced Chicken
In a large saucepan,heat the olive oil over mdium heat. Add the onion,carrot and celery and sautee until tender. Add garlic,cook 1 minute longer. Stir in broth,rice,basil and seasonins of choice. Bring to a boil. Reduce heat; cover and simmer for 15 minutes or until rice is tender.
In a small bowl, combine the flour and milk until smooth;stir into soup. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in chicken and heat through.
** The original recipe only had basil and pepper as the main seasonings. I found this to be way to bland. I added in garlic pepper,salt and a no salt seasoning blend. I would also add the seasonings towards the end so that you can cut down on adding in to much salt**
Yield: 5,1 cup Servings
Source: Taste of Home