Winter is the time that my kitchen is on soup making overload. Each of my family members has a different favorite soup. I think mine is my Ravioli Soup, but this Cream of Chicken with Rice Soup is hands down my 10-year-old son, Isaac’s favorite. It is a really simple recipe that you can make your own by adding vegetables to it.
Ingredients:
2 cups of cooked shredded chicken
1/2 cup of chopped onion
2/3 cup of cooked rice
3 cups of chicken broth
1/4 cup butter
1/4 cup flour + 2 tbl. flour
1/2 tsp. pepper
1/4 tsp. salt
1 tbl. oil (olive or vegetable)
2 cups of 2% Dairy Pure milk
1/4 cup plus 2 tbl. white wine
Directions:
1. In a stockpot over medium heat sauté the onion in the oil for 5 –7 minutes or until onions are translucent. Add 3 cups of chicken broth, salt and pepper and simmer, uncovered, for 15 minutes.
Meanwhile, melt the butter in another saucepan and stir in the flour whisking until smooth.
Slowly add milk stirring so it stays smooth with no lumps. Continue cooking until mixture is bubbly and thick.
Add the broth mixture slowly to the milk mixture stirring.
Add the chicken, rice, and wine. Cook for 15 minutes stirring occasionally.
It is comfort food at its finest. We serve it up with hot ham and provolone sandwiches on Hawaiian sweet rolls. This is by far my son’s favorite soup, he begs for it!
You could easily add vegetables to this soup for a more hearty meal. We oftentimes will add corn and carrots. This is just the basic recipe so add to it to make it your own.
Milk is not only a fridge staple; it’s an essential part of cooking, especially during the winter! You can feel good about serving DairyPure milk because it’s backed by an exclusive Five-Point Purity Promise, ensuring that it:
*Contains no artificial growth hormones
* Is tested for antibiotics
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* Only comes from cows fed a healthy diet and
* Is cold shipped fresh from your local dairy
Rating
Prep time:
Cook time:
Total time:
Serves: 6
- 2 cups of cooked shredded chicken
- ½ cup of chopped onion
- ⅔ cup of cooked rice
- 3 cups of chicken broth
- ¼ cup butter
- ¼ cup flour + 2 tbl of flour
- ½ tsp. pepper
- ¼ tsp. salt
- 1 tbl. oil (olive or vegetable)
- 2 cups of 2% Dairy Pure milk
- ¼ cup plus 2 tbl. white wine
- In a stock pot over medium heat sauté the onion in the oil for 5 –7 minutes or until onions are translucent. Add 3 cups of chicken broth, salt and pepper and simmer, uncovered, for 15 minutes.
- Meanwhile, melt the margarine in another saucepan and stir in the flour whisking until smooth.
- Slowly add milk stirring so it stays smooth with no lumps. Continue cooking until mixture is bubbly and thick.
- Add the broth mixture slowly to the milk mixture stirring.
- Add the chicken, rice and wine. Cook for 15 minutes stirring occasionally.
- It is comfort food at its finest. We serve it up with hot ham and provolone sandwiches on Hawaiian sweet rolls. This is by far my son’s favorite soup, he begs for it!
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