"cream" of Chicken Soup

READY IN: 40mins
Recipe by brokenburner

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.

Top Review by socialgal

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!

Ingredients Nutrition

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

Directions

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

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