Pams Creamy Chicken And Rice Soup Food

CREAMY CHICKEN RICE SOUP

Steps:

• In a large saucepan, heat oil over medium-high heat; saute carrot, celery and onion until tender. Add garlic; cook and stir 1 minute. Stir in rice, seasonings and broth; bring to a boil. Reduce heat; simmer, covered, until rice is tender, about 15 minutes., Mix flour and milk until smooth; stir into soup. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in chicken; heat through.

CREAMY CHICKEN AND RICE SOUP

Steps:

• In a large pot over high heat, combine the celery, onions, rice, bouillon, broth and water and bring to a boil. Reduce heat to low, cover and simmer for 30 minutes, or until the rice has absorbed most of the liquid. Remove from heat and set aside.
• In a medium saucepan over medium heat, melt the butter or margarine. Slowly add the flour, stirring often, to make a roux. Add 4 cups of milk, 1/2 cup at a time, while constantly stirring. Add this and the chicken to the rice mixture and return the rice mixture to the stovetop over low heat.
• If the soup seems too thick, add some or all of the remaining 2 cups of milk. Season with salt and pepper to taste and allow to simmer for at least an hour, stirring every 15 minutes.

PAM'S CREAMY CHICKEN AND RICE SOUP

Steps:

• In a microwave safe glass bowl, heat chicken broth until steamy hot. Heat milk in a microwave safe glass bowl until steamy hot as well.
• Heat 1 tablespoon of butter in a Dutch oven or small soup kettle over medium heat. Add onions and celery; saute until tender, about 5 minutes. Stir in rice, broth, poultry seasoning and thyme; cook until rice is tender, about 15 to 20 minutes.
• Heat remaining butter in a saucepan over medium-high heat. Whisk in flour; cook until golden, about 1 minute. Stir in hot milk, and bring it to a simmer; stirring occasionally, cook until smooth and thick. Add milk mixture and chicken into cooked rice; heat through, about 2 to 3 minutes. Season soup with salt and pepper, and serve.

CHICKEN WILD RICE SOUP

Steps:

• In a large saucepan, combine the first 9 ingredients. Bring to a boil. Reduce heat; cover and simmer for 30 minutes., In Dutch oven, melt butter; stir in flour until smooth. Gradually whisk in broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Whisk in soup and wine. Add rice and chicken; heat through.

CREAMY CHICKEN SOUP

Steps:

• In a 5-6 quart Dutch oven over moderate heat, melt the butter in oil. Add the chicken and lightly brown, stirring occasionally, about 5 minutes.
• Add the stock, carrots, celery, onion, rice, parsley, salt, and pepper. Cover, bring to a simmer over low heat, then cook until the rice is tender, about 20 minutes.
• Blend cornstarch into the half n half with a whisk. Add nutmeg, and whisk again. Stir slowly into the simmering soup. cook, stirring, until the soup returns to a simmer and thickens, about a minute more.