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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Creamy Chicken and Rice Soup Recipe

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This recipe for Creamy Chicken and Rice Soup is from The Bob Rogers Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 tsp lemon pepper
2 Tbl. cornstarch
3 Tbl. chicken soup base (I use Tone's from Sams)
1 Tbl. chopped dried onions
1/2 c. rice
3 boneless, skinless chicken breast halves
2/3 c. celery, diced
1 carrot, peeled and chopped
1-12 oz. can evaporated milk
1/4 c. butter or margarine
Directions:
Directions:
Fill a large pot with 1 1/2 quarts water. Add chicken breasts, onions, rice, celery and carrot. Cover and cook over medium heat for 20 minutes. Remove chicken breasts and dice. Add evaporated milk and mix well. With a wire whisk, mix lemon pepper, and cornstarch together. Add 1/2 c. of the hot soup broth to the dry ingredients, stir in soup base, then add it all back to the remaining pot of liquid. Add chicken and heat through. Line individual bowls with thin slices of swiss cheese. Pour hot soup over cheese and serve.
Number Of Servings:
Number Of Servings:
6-8

 

 

 

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