Tuesday, December 28, 2010

Creamy Chicken and Rice Soup

This was delicious. Very light and fresh! It does have some similarities to Demos' Baked Chicken Soup if you are from the Middle TN area and know what I am talking about. The spices aren't quite the same and if anyone figures that out, please let me know. It was a favorite all around and I will definitely be making it again! Perfect for a cold winter night.

Creamy Chicken and Rice Soup
adapted from multiple recipes

Prep Time: 15 minutes
Cooking Time: 30 minutes
Servings: 8-10 

4 TBS butter
1/4 cup flour
2 - 26 oz cartons of chicken stock 
4 cups shredded chicken (I used a rotisserie chicken since I was short on time)
1/2 tsp garlic powder
2 packets of dry Italian dressing mix
2 cups of whole milk
4 TBS lemon juice (1 whole lemon)
3 TBS white wine
4 cups cooked white rice

Melt 2 TBS butter in a pot over medium heat. Whisk in the flour and mix until smooth. Slowly pour the stock in while continuously whisking, making sure there are no lumps. Add the chicken, garlic powder and Italian dressing mix. Bring to a boil, turn down the heat and simmer for 15 minutes.

Add in the milk, lemon juice and wine. Stir until well blended. Add the rice and remaining butter, cover and simmer until rice is heated through and butter has melted, about 10 minutes. 


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