My wife likes a good soup, and she loved this recipe. This is a modification of the recipe at www.saltandlavender.com/creamy-chicken-rice-soup/ . My modifications were to increase the amount of veggies, use brown rice instead of white rice, and use pre-cooked chicken instead of raw. This will serve 4 people. See what you think!
Ingredients
- 1 tbsp Olive Oil
- 2 sticks celery chopped (not too fine, so as to give keep its texture)
- 1 cup shredded carrots
- 1 medium onion chopped
- 3 cloves garlic minced
- 3 tbsp flour (use GF flour to make it gluten free)
- 5 cups chicken broth (could use more or less depending on how thick you want the soup)
- 3/4 cups uncooked jasmine brown rice
- 1 cup heavy whipping cream
- 1 lb cooked chicken or turkey breast cut into bite-sized pieces
- Salt & pepper to taste
Directions
- Start making the brown rice per the package instructions using chicken broth as the liquid. While its cooking, prep the rest of the ingredients. When it has 20 minutes to go, start step #2 below. When it has 10 minutes left, remove it from heat and it is ready to add to the soup pot when you get to step #5 below.
- Add the olive oil and heat up a soup pot with medium-high heat. Once heated, add the onion, celery, carrots, and garlic. Saute for 5 to 7 minutes until onions start becomming translucent while stirring occasionally.
- Stir in the flour and cook for one minute.
- Slowly pour in the remaining broth and stir/scrape up any browned bits from the bottomm of the pot until the flour has dissolved.
- Stir in the Italian seasoning, rice (from step #1), and cream. Increase the heat to high, and once the soup comes to a gentle boil, give it a good stir, cover the pot and reduce the heat to simmer. Simmer for 10 minutes, stirring occasionally
- Add the chicken and adjust the amount of broth to obtain the consistency you are looking for. Add salt and pepper to taste.
- Enjoy!!