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    You are in: Home / Recipes / "cream" of Chicken Soup Recipe
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    "cream" of Chicken Soup

    "cream" of Chicken Soup. Photo by brokenburner

    1/3 Photos of "cream" of Chicken Soup

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    Total Time:

    Prep Time:

    Cook Time:

    40 mins

    10 mins

    30 mins

    brokenburner's Note:

    From "Dining In"; I've always wanted to find a kosher "cream of chicken soup" recipe, and now I have one! I had to play around a bit with the amount of liquids, especially when cooking the rice because I used an immersion blender... it might work okay as listed with a food processor.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 1 onion, diced
    • 1 tablespoon oil
    • 1 cup water
    • 1/2 cup raw rice
    • 4 cups chicken stock
    • 2 cups water
    • salt and pepper, to taste
    • 1/2 cup frozen peas
    • 1/2 cup cooked chicken, cubed

    Directions:

    1. 1
      Saute onion in oil until clear.
    2. 2
      Add water and rice and cook until soft.
    3. 3
      Blend with hand blender or puree in food processor and return to pot.
    4. 4
      Mix in remaining ingredients and bring to a boil; simmer 10 to 15 minutes.
    5. 5
      Note: The "cream" in this soup is made by blending rice. You can add less water, if you like a thicker soup.

    Ratings & Reviews:

    • on August 25, 2010

      55

      This is one of the BEST soups I have ever had! I made this for a family dinner and everyone devoured it- asking for seconds and thirds...This is such a nice change from regular chicken soup and is really more like a meal in itself because it is so filling. When I did make it, I omitted the peas since most of my family does not like them and no one noticed that they were missing. I also followed the suggestion of cooking the rice in chicken stock instead of water for flavor and I think that did help with the flavor. I will definitely be making this again soon!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 25, 2010

      45

      A good soup that took very little time to make. I would use chicken stock to cook the rice in and also in place of the 2 cups of water to add more flavor. Instead of frozen peas, we do not care for them, I used canned peas that I added right before serving to warm thru. The cooked chicken was one package of Tyson white meat chicken. We needed a bit more flavor so I added lemon pepper and celery seed. Thank you for sharing your recipe brokenburner. Made and reviewed for the Cooking Photo Forum's 8th Photo Swap Event.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 25, 2009

      55

      Hello There!!! I have not ever rated anything. this is my Fav research reference. In looking thru trying to figure out how to make a GOOD cream of chicken soup, YOU R RIGHT ON!!! I was basically on this path myself, and just investigating my own thoughts, Boy, I am really disappointed with what these people have considered reciepes!!! For Shore! Thank you Thank you Thank you! I hope you have a great day, Take Care!!

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for "cream" of Chicken Soup

    Serving Size: 1 (253 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 171.1
     
    Calories from Fat 45
    26%
    Total Fat 5.1 g
    7%
    Saturated Fat 1.0 g
    5%
    Cholesterol 13.5 mg
    4%
    Sodium 254.9 mg
    10%
    Total Carbohydrate 21.7 g
    7%
    Dietary Fiber 1.1 g
    4%
    Sugars 3.9 g
    15%
    Protein 8.7 g
    17%

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