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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 8 |
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From Dining In ; I've always wanted to find a kosher cream of chicken soup recipe, and now I have one! I had to play around a bit with the amount of liquids, especially when cooking the rice because I used an immersion blender... it might work okay as listed with a food processor. Ingredients:
1 onion, diced |
1 tablespoon oil |
1 cup water |
1/2 cup raw rice |
4 cups chicken stock |
2 cups water |
salt and pepper, to taste |
1/2 cup frozen peas |
1/2 cup cooked chicken, cubed |
Directions:
1. Saute onion in oil until clear.
2. Add water and rice and cook until soft.
3. Blend with hand blender or puree in food processor and return to pot.
4. Mix in remaining ingredients and bring to a boil; simmer 10 to 15 minutes.
5. Note: The cream in this soup is made by blending rice. You can add less water, if you like a thicker soup.
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