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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

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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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    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


    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


      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!

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    • on February 25, 2010


      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.

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    • on January 25, 2009


      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!!

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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
    Total Fat 5.1 g
    Saturated Fat 1.0 g
    Cholesterol 13.5 mg
    Sodium 254.9 mg
    Total Carbohydrate 21.7 g
    Dietary Fiber 1.1 g
    Sugars 3.9 g
    Protein 8.7 g

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