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30 September 2015

Quick and Easy Creamy Chicken and Rice Soup

I love this soup for a couple reasons.
1. It's super easy, fast and doesn't ruin the clean kitchen
2. It's not expensive and makes enough for us, but easy to add more and have leftovers!


What you need
 1-2 Tbs Butter
1 Good Sized Carrot~Diced
1 Celery Rib~Diced
2~14.5 Oz Cans Chicken Stock
1/2 C Uncooked Rice  
1/2 Tsp. Dried Basil
1/2 Tsp. Dried Sage
1/2 Tsp. Thyme
1/4 Tsp. Black Pepper
1C Water
4Tbs Flour
1 Can Evaporated Milk
2 C. Cooked Chicken   Shredded, diced, pulled  you choose

*You can also add
 1/2 C chopped onion with veggies
More stock if you want a thinner soup. It gets pretty thick!
  

Directions
In a pot big enough to hold everything add butter, and veggies on medium high heat. Saute until veggies are softened. 
Add Chicken Broth, rice and spices. Bring to a boil 
Reduce heat to low and cover until rice is cooked. About 15 minutes here.
In a cup or bowl, combine the water and flour. Stir into soup
Add Evaporated Milk
Bring to a boil, 2 minutes. Stirring continually.
Add chicken and stir until chicken is heated through.

That's it! So maybe a half hour of time! Even less if you have carrots and celery chopped in the freezer!   I think you could also do wild rice, but the time would be a little longer.
Make a triple batch, throw some in the freezer and have dinner made for another time!

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