Hi guys, this recipe is another one of those that I wanted to see if I can come up with my own version of and I did. This soup is similar to the one you may find in a well know sandwich shop. I put my own twist on this recipe and it came out great.
With this kind of recipe that using flour and rice, you have to keep in mind that both of these are thickening agents, so you will need to be careful of how much of each ingredient you use. I seen lots of recipe like this using a 1/2 cup of flour which I thought was to much. I used 3 tablespoons and mine was on the thick side, so use your best judgement.
This recipe is definitely a keeper for my family. I also have a video on my channel for this recipe as well Ruthycancook, so feel free to check out as well.
Creamy Chicken and Rice Soup
Equipment
- dutch oven pot
Ingredients
- 1/2 cup carrots chopped
- 1/2 cup celery chopped
- 1 medium onion chopped
- 3 tbsp butter
- 2 tsp minced garlic
- 3 cups chicken stock
- 1 cup water
- 1 can evaporated milk
- 1/2 tsp oregano
- 2 to 3 cooked chicken breast shredded
- 2 to 3 tbsp flour (use 2 tbsp. for a less thicker soup)
- 1/2 to 1 cup uncooked rice depending how much rice you wa
Instructions
- In a 6-quart Dutch oven over medium heat, add in the butter and let it melt for 1 minute. Then add in the celery, carrots and onions and cook for until onions become translucent. Then add in the garlic and cook for about 2 to 3 minutes not burning the garlic. Now add in the flour and coat the vegetables well. Cook for 3 to 4 minutes while stirring. Now add in the broth and water giving it another good stir. Then add the can of evaporated milk and mix well. Add in the remaining ingredients, bay leaf, oregano, cooked chicken and rice. Let the soup cook for about 25 minutes or until rice is fully cooked
Notes
This is definitely a good soup for the upcoming cold days.
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