03 November 2016

One Pot Chicken and Rice Soup

Though autumn doesn't quite feel like it's in full-swing yet--we've had 80 degree days and a lot of green leaves still--I'm not holding off on soup and bread for dinner. Here's a new one that we all enjoyed. Best of all--hardly any dishes to clean up!


1 Tablespoon oil
1/2 cup onion, diced
1 large carrot, diced
1 celery rib, diced
1/2 teaspoon minced garlic
2 cups chicken broth
1/3 cup uncooked rice
1/4 to 1/2 teaspoon dried basil (adjust according to desired taste)
1/4 teaspoon pepper
3 Tablespoons flour
1 1/2 cup milk (can substitute heavy cream or evaporated milk)
1 1/2 cup diced or pulled cooked chicken (great way to use up rotisserie chicken!)

In a large pot, heat the oil over medium heat. Add the onion, carrot and celery and sautee until soft. Add garlic and cook a minute more. Add broth, rice, basil, and pepper. Bring to a boil. Reduce heat to low, cover, and let simmer for 15 minutes or until rice is cooked. In a small bowl, combine flour and milk. Slowly stir into the soup. Bring to a boil and cook while stirring for two minutes. Add chicken and cook until heated through. Serve immediately.
Thanks to Nums the Word for the recipe inspiration!

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