Hello everybody, it is Louise, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, creamy chicken rice soup. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
creamy chicken rice soup is one of the most favored of current trending foods in the world. It is simple, it is quick, it tastes yummy. It is appreciated by millions every day. They’re nice and they look fantastic. creamy chicken rice soup is something that I’ve loved my whole life.
This homemade chicken and rice soup is a favorite soup of ours! It's rich and hearty and oh so comforting. It's like a chicken noodle soup but it uses a variety of flavorful rice instead of noodles, and it's made creamy with a milk and heavy cream based béchamel sauce. Cubes of cooked chicken and brown rice are added to this creamy soup made with roasted garlic chicken broth and roux-thickened milk.
To begin with this particular recipe, we have to prepare a few ingredients. You can cook creamy chicken rice soup using 15 ingredients and 18 steps. Here is how you can achieve it.
The ingredients needed to make creamy chicken rice soup:
- Make ready 1 cup uncooked rice
- Make ready 1 1/2 lbs chicken breast
- Take 1 cup diced onion
- Prepare 1 cup diced or shredded carrots
- Get 3/4 cup diced celery
- Get 4-5 minced garlic cloves
- Get 1-2 bay leaves
- Take 6 cups chicken broth
- Prepare 2 cups water
- Get 1 tbs italian seasoning
- Make ready 1 1/2 tsp black pepper
- Prepare 2 tsp salt
- Get 5 tbs butter
- Prepare 1/2 cup flour
- Get 2 cups milk
Stir in the chicken broth, thyme, sage, rosemary and season with salt and pepper to taste. The Jasmine Rice was the perfect addition to our creamy chicken and rice soup. With its buttery, nutty fragrance, and silky, smooth grains - it is delicious mixed with the tender chunks of chicken and sautéed vegetables in our soup's creamy chicken broth! Pure comfort and totally right for all that feels wrong.
Steps to make creamy chicken rice soup:
- Rinse rice under water and add to pot. I used Electric presto multi cooker.
- Add carrots pot. I just bought shredded carrots for it is cheaper.
- Add diced onions to pot. What ever kind you want red, yellow or white it all works fine.
- Add diced celery to pot
- Add garlic to pot
- Add bay leaves to pot
- Add Italian seasoning to pot
- Add black pepper to pot
- Add salt to pot
- Add chicken broth to pot
- Add water to pot
- Put chicken breast in pot
- Put lid on pot and cook at 300° for 30 minutes
- After 30 Minutes pull the chicken out in turn down pot to 200°
- Shred the chicken
- Put the chicken back in the pot and put lid back on and cook for 30 more minutes
- Melt the butter in saucepan then add the flour and cook for 1 minute on low heat. Add the milk but slowly while continue whisking the milk in to remove all lumps. Should only take 1-2 minutes. Add to pot the last after cooking.
- Its done when vegetable / rice is tender. Turn off pot and add the bechemel mixture (butter mixture) and let it sit for 5-10 minutes and then enjoy.
With its buttery, nutty fragrance, and silky, smooth grains - it is delicious mixed with the tender chunks of chicken and sautéed vegetables in our soup's creamy chicken broth! Pure comfort and totally right for all that feels wrong. Today's wild rice soup recipe comes from my good friend and baking maharishi/mentor/advisor Barbara Schieving's new cookbook The Electric Pressure Cooker Cookbook. A creamy, rich soup with the addition of earthy wild rice. It combines the uncomplicated goodness of a creamy soup with the smoky, earthy flavors of our wild rice.
So that is going to wrap this up for this exceptional food creamy chicken rice soup recipe. Thank you very much for reading. I’m sure you can make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
