Monday, November 11, 2013

Creamy Chicken & Rice Soup

I have made this soup for everyone I know that's had a baby in the last month!  It's cold outside; this soup is so warm and creamy and delicious.

And it's nice and thick, so kids can eat it easily.  My kids loved it!

My husband insisted that it needed cheese on top, so he sprinkled some parm on top of his.  For the first time in my life, I didn't feel compelled to add cheese.  It's good both ways!

All you do is saute some veggies in butter, add some flour to thicken it up, stir in some stock and 2 boxes of long-grain & wild rice mix (with the seasoning packets) and cook until the rice is done.  Add in the chicken and half-and-half (this is creamy soup, after all), and it's ready.

The longer it sits, the thicker it gets.

Voila, dinner.  No step-by-step pictures.  I'm doing really well to even make dinner these days.  Fortunately for my family, everyone's having babies right now so I just make double of whatever I'm making for the new baby's family and we get dinner too! My family is glad.

Creamy Chicken & Rice Soup

4 T butter
6 stalks celery, chopped
1 lb carrots, peeled and chopped
1 onion, chopped
2/3 cup flour
1 1/2 tsp salt
1 tsp pepper
8 cups chicken stock
1 cup water
2 boxes Rice-a-Roni Long Grain & Wild Rice (with seasoning packets)
3 cups chopped cooked chicken (I used part of a rotisserie chicken)
2 cups half-and-half
Parmesan cheese, for serving

Melt the butter in a large soup pot and saute the celery, carrots and onions for about 10 minutes, until soft. Stir it frequently.  Stir in the flour and cook for about a minute.  Add the salt, pepper, chicken stock and water.  Add the rice and the seasoning packets.  Stir to combine and bring to a boil.  Reduce to a simmer and cook for about 25 minutes, until rice is cooked through.  Add the chicken and half-and-half and taste for seasonings.  (You may need more salt, believe it not!)  Serve with Parmesan cheese sprinkled on top.