Prep 15 mins
Cook 20 mins
Found this in Paula Deen's magazine "Cooking with Paula Deen". It is a little different from some I have seen and quite tasty. She uses heavy cream (of course) but I have made it with the heavy cream and also with evaporated milk which isn't as heavy. I changed the recipe to use fresh vegetables when possible and some garlic.
- 44.37 ml butter
- 354.88 ml carrots, sliced
- 236.59 ml onion, chopped
- 236.59 ml celery, diced
- 1 garlic clove, minced
- 44.37 ml flour
- 7.39 ml dried tarragon
- 3.69 ml salt
- 2.46 ml black pepper
- 907.18 g box chicken broth
- 709.77 ml heavy whipping cream
- 709.77 ml chopped rotisserie chicken
- 249.47 g packagewhole grain brown ready rice, cooked
- 236.59 ml frozen peas, thawed
- toasted sliced almonds, for garnish
- In a dutch oven, melt butter over medium high heat. Add carrots, onion, celery, and garlic. Cook for 4-5 minutes, stirring frequently or until vegetables are tender.
- Add flour, tarragon, salt and pepper; cook, stirring constantly, for 2 minutes. Add broth and cream (evaporated milk or 2% milk); cook for 10-12 minutes, or until soup is thickened. Add chicken, rice, and peas; cook for 5-6minutes or until heated through.
- Garnish with toasted almonds, if desired.
Yum!!! Great soup and great way to use pre-cooked ingredients. I used leftover chicken and rice from a previous meal. Really liked the addition of tarragon! I skipped the peas (don't like them in soup) and almonds. I also used fat-free half-and-half instead of heavy cream, and that worked great. Made for Fall 2011 PAC game.
This soup is so good! I used some left over dark meat that I got on sale and had frozen. For just two people it makes a lot but I froze half for future dinners and ate the remainder for lunches. Paula Deen always gets it right!
Outstanding!Of course since it's Paula's i had no doubt:)followed it to the letter, no changes..thanks for posting:)