Creamy Chicken and Rice Soup |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 6 |
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Ingredients:
1 lb boneless skinless chicken breast |
1/2 small onion, chopped |
2 teaspoons butter |
1 (15 ounce) can chicken broth (or 2 cups water and 2 bouillon cubes) |
1 (6 ounce) package long grain and wild rice blend (fast cooking) |
1 (7 ounce) can mushrooms, drained |
1 cup frozen mixed vegetables |
4 cups milk |
1/2 cup parmesan cheese, grated |
parsley (for garnish) |
Directions:
1. Cut chicken into bite size pieces, add chopped onion and saute in butter until onion is transparent.
2. Add a couple tablespoons of water to prevent scorching.
3. Add broth, rice, mushrooms, and vegetables.
4. Bring to a boil, cover, reduce heat to low, and simmer 5 minutes.
5. Stir in milk, salt, and pepper to taste.
6. Bring back to a boil and simmer 5 minutes.
7. To serve, sprinkle with cheese and add a sprig of parsley.
8. Note: Soup may be thickened by stirring 2 T flour or cornstarch into a third cup milk, then add to the soup.
9. Stir and bring to a boil, then simmer 3-5 minutes.
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