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How to Cook Appetizing creamy chicken rice soup

creamy chicken rice soup. In a large saucepan, heat oil over medium-high heat; saute carrot, celery and onion until tender. In a large pot or Dutch oven, melt butter. In a large pot over high heat, combine the celery, onions, rice, bouillon, broth and water and bring to a boil.

creamy chicken rice soup In a small bowl, combine salt, pepper and flour. In a medium saucepan over medium heat, melt butter. Stir in contents of seasoning packet until mixture is bubbly. You can have creamy chicken rice soup using 15 ingredients and 18 steps. Here is how you achieve that.

Ingredients of creamy chicken rice soup

  1. You need 1 cup of uncooked rice.
  2. You need 1 1/2 lbs of chicken breast.
  3. You need 1 cup of diced onion.
  4. It's 1 cup of diced or shredded carrots.
  5. It's 3/4 cup of diced celery.
  6. Prepare 4-5 of minced garlic cloves.
  7. Prepare 1-2 of bay leaves.
  8. It's 6 cups of chicken broth.
  9. Prepare 2 cups of water.
  10. Prepare 1 tbs of italian seasoning.
  11. It's 1 1/2 tsp of black pepper.
  12. It's 2 tsp of salt.
  13. It's 5 tbs of butter.
  14. It's 1/2 cup of flour.
  15. It's 2 cups of milk.

Reduce heat to low, then stir in flour mixture by tablespoons, to form a roux. As far as soup goes, it doesn't get much more Minnesotan than Cream of Chicken and Wild Rice Soup. It combines the uncomplicated goodness of a creamy soup with the smoky, earthy flavors of our wild rice. You start off with three basic vegetables: carrots, celery, and onion.

creamy chicken rice soup instructions

  1. Rinse rice under water and add to pot. I used Electric presto multi cooker..
  2. Add carrots pot. I just bought shredded carrots for it is cheaper..
  3. Add diced onions to pot. What ever kind you want red, yellow or white it all works fine..
  4. Add diced celery to pot.
  5. Add garlic to pot.
  6. Add bay leaves to pot.
  7. Add Italian seasoning to pot.
  8. Add black pepper to pot.
  9. Add salt to pot.
  10. Add chicken broth to pot.
  11. Add water to pot.
  12. Put chicken breast in pot.
  13. Put lid on pot and cook at 300° for 30 minutes.
  14. After 30 Minutes pull the chicken out in turn down pot to 200°.
  15. Shred the chicken.
  16. Put the chicken back in the pot and put lid back on and cook for 30 more minutes.
  17. Melt the butter in saucepan then add the flour and cook for 1 minute on low heat. Add the milk but slowly while continue whisking the milk in to remove all lumps. Should only take 1-2 minutes. Add to pot the last after cooking..
  18. Its done when vegetable / rice is tender. Turn off pot and add the bechemel mixture (butter mixture) and let it sit for 5-10 minutes and then enjoy..

How to make Cream of chicken and rice soup? Then I add the carrots, onions and garlic. How to make creamy chicken and rice soup. Or, if you want to start with boneless skinless chicken breasts, just use about a pound and either bake or boil. Cook rice according to package directions.

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