Tuesday, September 20, 2011

Cream of Chicken with Rice Soup

If you have followed my blog for long you know that Jud and I love soup and are always looking for a good soup to have when the weather turns cool.  In Texas, it doesn't have to be too cool to have soup at our house.  This morning was in the 70's and that was good enough for us. This is probably the easiest soup that I make, and it is really delicious. We grade our soups from 1-10 and this one got a 10. I would say that is pretty high praise.  From "Is it Soup Yet?" by Dot Vartan

Printable Version:

4 cups chicken broth
1/4 teaspoon minced garlic
2 stalks celery, minced
1 1/2 cups cooked chicken or turkey, finely diced
1 (15oz.) can cream-style corn
1 1/2 cups cooked rice
3/4 cup half and half
1 teaspoon salt

 Bring the chicken broth to a boil in a 4 quart stock pot.  Add the garlic and celery. Lower the heat and cook for 10 minutes. Add the chicken, cream-style corn, and rice. Cook for 10 minutes over medium-high heat. Stir in the half and half and salt. Cook for 5 minutes, until heated through. Serve.

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