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Cream of Chicken and Rice Soup Recipe

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This recipe for Cream of Chicken and Rice Soup is from The Sewell 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 T olive oil
2 cups sliced mushrooms (about 4 ounces)
3/4 cup chopped celery
3/4 cup chopped carrots
1/4 cup chopped onions (sweet onions - Vidalias)
1/4 cup flour
1/4 tsp. salt
1/4 tsp. pepper
4 cups reduced-sodium chicken broth
1 cup quick cooking rice
3 cups shredded cooked chicken. My friend said she buys one, debones and takes the skin off, and usually uses the whole thing.)
1/2 cup reduced fat sour cream
2 T chopped fresh parsley - dry can be used, but fresh is better.
Directions:
Directions:
Heat oil in a large saucepan over medium heat. Add mushrooms, celery, carrots and onions and cook, stirred until softened, about 5 minutes. Add flour, salt and pepper and cook, stirring for 2 minutes more.

Add broth and bring to a boil, scraping up and browned bits on the bottom of the pan. Add rice and reduce heat to a simmer. Cover and cook until rice is tender, about 5 to 7 minutes. Stir in chicken, sour cream and parsley and cook until heated through about 2 minutes more.
Number Of Servings:
Number Of Servings:
4 - about 1 3/4 each
Personal Notes:
Personal Notes:
Carolyn Webb made this for me when I came home from the hospital last year, and it's the best soup I've ever tasted! Enjoy!

 

 

 

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