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This delicious, comforting soup was served in the cafeteria at work, and it is one of my favorite soups, too. I don't remember the green pepper, so I left it out. I think it is worth emphasizing that the vegetables should be chopped very fine; I ground them up in my processor. I poached the chicken breasts in the chicken broth first, and then proceeded with the rest of the recipe. I didn't heat the cream first; I just poured it into the hot soup and it was fine. I served this to DH who was suffering from the flu, and it perked him right up. He even asked for it again after he regained his health. Thanks very much.
This soup was very good....however, it did take longer than 40 mins. The vegetables took quite awhile before they got tender. The flour called for in the recipe did not do much for the soup. I felt that the recipe could have used more rice; one cup of cooked rice really got lost in the soup.....unless you meant one cup of rice, cooked. I ended up adding more chicken and rice, and I did add two teaspoons of chicken base to the soup. When I make it again, I will saute the vegetable for 5 minutes....then add the broth and continue to cooked the vegetables in the simmering broth until tender. I will then add the rice and chicken , heat together for 5 minutes. Then I will add a slurry of flour and water to thicken to my desired taste. Last of all, I will add the half and half and just heat it a bit. I used canned chicken broth, and added the chicken base to add a bit more flavor.....I didn't need salt, but did add some pepper to taste. This recipe definately is a keeper...thanks for posting.