Creamy Chicken and Rice Soup by Paula Deen |
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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 8 |
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Found this in Paula Deen's magazine Cooking with Paula Deen . It is a little different from some I have seen and quite tasty. She uses heavy cream (of course) but I have made it with the heavy cream and also with evaporated milk which isn't as heavy. I changed the recipe to use fresh vegetables when possible and some garlic. Ingredients:
3 tablespoons butter |
1 1/2 cups carrots, sliced |
1 cup onion, chopped |
1 cup celery, diced |
1 garlic clove, minced |
3 tablespoons flour |
1 1/2 teaspoons dried tarragon |
3/4 teaspoon salt |
1/2 teaspoon black pepper |
1 (32 ounce) box chicken broth |
3 cups heavy whipping cream |
3 cups chopped rotisserie chicken |
1 (8 7/8 ounce) package whole grain brown ready rice, cooked |
1 cup frozen peas, thawed |
toasted sliced almonds, for garnish |
Directions:
1. In a dutch oven, melt butter over medium high heat. Add carrots, onion, celery, and garlic. Cook for 4-5 minutes, stirring frequently or until vegetables are tender.
2. Add flour, tarragon, salt and pepper; cook, stirring constantly, for 2 minutes. Add broth and cream (evaporated milk or 2% milk); cook for 10-12 minutes, or until soup is thickened. Add chicken, rice, and peas; cook for 5-6minutes or until heated through.
3. Garnish with toasted almonds, if desired.
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