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Creamy Chicken & Rice Soup
Season the chicken as desired.
Recipe Summary Creamy Chicken & Rice Soup
This creamy, luscious chicken and wild rice soup is quick and easy to make thanks to pre-cooked rice and rotisserie chicken. Plus, it's quite nutritious--clocking it at under 300 calories, with 3 grams fiber and 10 percent of your daily calcium and potassium in just one serving.Ingredients | Baked Chicken And Rice Recipes With Cream Of Mushroom Soup
1 tablespoon olive oil
1 cup onion, chopped
1 cup carrots, thinly sliced
½ cup celery, thinly sliced
1 (8 ounce) package sliced cremini mushrooms
4 garlic cloves, minced
½ teaspoon kosher salt, divided
½ teaspoon ground black pepper, divided
4 cups unsalted chicken stock
1 cup water
1 ½ cups shredded, skinned rotisserie chicken breast
1 (8.8 ounce) package UNCLE BEN'S® READY RICE® Long Grain and Wild
½ cup heavy whipping cream
⅓ cup all-purpose flour
4 cups baby kale, lightly packed
2 tablespoons fresh flat-leaf parsley, chopped
1 tablespoon apple cider vinegar
Directions
Heat oil in a Dutch oven over medium-high. Add onion, carrots, and celery to pot; saute 3 minutes, stirring frequently. Add mushrooms, garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper; saute 5 minutes, stirring frequently. Add stock and water; bring to a boil. Reduce heat and simmer 8 minutes or until vegetables are tender. Add chicken, rice, and remaining salt and pepper; cook 3 minutes.
Combine whipping cream and flour in bowl, stirring with a whisk. Stir into soup; bring to a boil. Cook 2 minutes or until thickened. Stir in kale and parsley. Remove from heat and stir in vinegar.
Note: chopped regular, curly kale can be substituted for baby kale.
Images of Baked Chicken And Rice Recipes With Cream Of Mushroom Soup
Baked Chicken And Rice Recipes With Cream Of Mushroom Soup : I just bought a new oven (rowenta pro 9080) a few weeks back and the first thing i cooked with it is my favourite baked rice.
