"cream" of Chicken Soup

"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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photo by brokenburner photo by brokenburner
photo by brokenburner
photo by lauralie41 photo by lauralie41
photo by brokenburner photo by brokenburner
Ready In:
40mins
Ingredients:
9
Serves:
6-8
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ingredients

  • 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
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directions

  • Saute onion in oil until clear.
  • Add water and rice and cook until soft.
  • Blend with hand blender or puree in food processor and return to pot.
  • Mix in remaining ingredients and bring to a boil; simmer 10 to 15 minutes.
  • 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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Reviews

  1. 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!
     
  2. 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.
     
  3. 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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Tweaks

  1. 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!
     
  2. 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.
     

RECIPE SUBMITTED BY

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