Friday, March 1, 2013

creamy chicken with rice soup

Sometimes I make the mistake of overlooking a recipe because the ingredients are too simple...but simple is good!  This soup may not have exotic flavors but it was creamy and delicious.  I used brown jasmine rice instead of your basic white rice and that simple exchange made the soup even better than it would've been.

creamy chicken with rice soup (Taste of Home)
1/2 cup chopped onion
1 medium carrot, chopped
1 celery rib, chopped
1 tablespoon oil
1/2 teaspoon minced garlic
2 cans (14 1/2 ounces each) chicken broth
1/3 cup brown jasmine rice
3/4 teaspoon dried basil (I used freeze dried)
1/4 teaspoon pepper
3 tablespoons all-purpose flour
1 can (5 ounces) fat-free evaporated milk
1/2 rotiseree chicken, diced

In a large saucepan, saute the onion, carrot, celery in oil until tender.  Add garlic; cook 1 minute longer.  Stir in the broth, rice, basil and pepper.  Bring to a boil.  Reduce heat; cover and simmer for 15 minutes or until rice is tender (mine took 40 minutes).
In a small bowl, combine flour and milk until smooth; stir into soup.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Stir in chicken; heat through.  Yield: 5 servings

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