"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Creamy Chicken and Rice Soup Recipe

  Tried it? Rate this Recipe:
 

 

This recipe for Creamy Chicken and Rice Soup, by , is from The Bob Rogers Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Juliet Rogers
Added: Friday, November 9, 2007

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

 

 

 

Learn more about the process to create a cookbook -- or
Start your own personal family cookbook right now!  Here's to good eating!

Search for more great recipes here from over 500,000 in our family cookbooks!

 

Bookmark and Share

 

 

337W  

Cookbooks are great for Holiday Gifts, Wedding Gifts, Bridal Shower ideas and Family Reunions!

*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.


Search for more great recipes here from over 500,000 in our family cookbooks!