This week while being sick with a horrible cold, I decided I needed to make some chicken and vegetable soup. But, instead of your typical chicken noodle soup, I decided to use my leftover rice in the fridge. The soup turned out just as I hoped, and I think it really helped me get over my cold.
At the last second I decided to add some sauteed mushrooms, and let me tell you, that really added a little something. I love when a good soup just comes together!
Check out the recipe below. You may need it to help fight your winter cold..
{Creamy Chicken and Vegetable Soup with Rice}
serves 4-6
1-2 chicken breasts, cooked and shredded
1 cup, carrots, diced
1 cup, celery, diced
1 cup, leeks, chopped
1/2 an onion, diced
1 cup kale, chopped
1 cup mushrooms, sliced
2-3 cloves fresh garlic, minced
1 1/2 cups cooked rice {any variety you choose}
3 tbs butter
4 tbs flour
1/3 c heavy cream
2 (32 oz) containers chicken broth
salt and pepper to taste
Parmesan cheese for garnish
In a large stock pot, melt the butter. Add carrots, celery, leeks, onion, kale, mushrooms, and garlic. Saute for about 7 minutes or until vegetables start to get tender. Then add the flour and stir well.
Over medium heat, add the chicken broth slowly while stirring. Bring to a boil, then simmer over medium low for about 5 minutes until soup begins to thicken. Add the rice, and cooked chicken and some salt and pepper. Simmer on low for about 30-45 minutes, stirring occasionally to prevent any sticking. Let the soup thicken slowly. Then, remove from heat and add cream. Bring back to temperature, then taste for spices then serve.
Enjoy!
xoxo,
Caroline
