With the temperatures getting more and more chilly, my family will definitely turn to comfort foods, especially soups. Nothing like cozying up with a bowl steamy deliciousness on a snowy winter night... This creamy chicken and rice soup is definitely one of our favorites. It's thick, flavorful and my kids just gobble it up. It's also pretty versatile - you can add spinach, kale, cauliflower or broccoli to it or add other spices to your taste.
So you will need:
- 1 chicken breast
- 5 cups broth
- 1-2 stalks celery, chopped
- 1 med carrot
- 1/3 onion
- 1/3 cup rice, rinsed in cold water
- 3 TB unsalted butter
- 4 oz. low-fat cream cheese
- 1/2 tsp. dry parsley
- salt and pepper to taste
Make chicken broth by cooking chicken breast in some salted water (I like to add extra water and freeze leftover broth). While broth is cooking, grate carrot and chop onion. When broth is done, get chicken out and cut it into bite-sized pieces. In a skillet, melt butter on medium heat and add chicken and vegetables to it. Cook until carrots and onions are soft, stirring often.
In the meantime, strain broth, bring it back to boiling, add parsley and rice. Cook on med.-low for about 5 min, then add celery and cook for another 5 min. (I like to use jasmine rice for this soup. It just tastes better :) If you choose to do the same, increase cooking time another 5 minutes).
Now mix in chicken and vegetables to your soup and add cream cheese in small pieces. Cook for additional 5 minutes or until all cheese is melted. Season to taste and stir before serving. Eat with some crusty bread or rolls.
PS - if you plan on eating leftovers the next day, just add half a cup or so of water or extra broth and stir well because, as most soups with rice, it tends to thicken when it sits.
I shared this recipe with these awesome parties:
I should be mopping the floor Uncommon Designs Frugal Foodie Mama Under the Table and Dreaming
Sumo's Sweet Stuff Blissful and Domestic Not Just a Housewife Love Bakes Good Cakes The Mandatory Mooch