Hello everybody, it’s Louise, welcome to our recipe page. Today, I will show you a way to prepare a distinctive dish, creamy chicken rice soup. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This is gonna smell and look delicious.
creamy chicken rice soup is one of the most favored of current trending foods on earth. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions every day. They’re nice and they look wonderful. creamy chicken rice soup is something which 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 must first prepare a few ingredients. You can have 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
- Get 1 1/2 lbs chicken breast
- Prepare 1 cup diced onion
- Make ready 1 cup diced or shredded carrots
- Prepare 3/4 cup diced celery
- Take 4-5 minced garlic cloves
- Prepare 1-2 bay leaves
- Get 6 cups chicken broth
- Make ready 2 cups water
- Get 1 tbs italian seasoning
- Take 1 1/2 tsp black pepper
- Make ready 2 tsp salt
- Get 5 tbs butter
- Take 1/2 cup flour
- Take 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.
Instructions 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’s going to wrap this up for this exceptional food creamy chicken rice soup recipe. Thank you very much for your time. I’m sure you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
