"cream" of Chicken Soup
photo by brokenburner
- Ready In:
- 40mins
- Ingredients:
- 9
- Serves:
-
6-8
ingredients
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
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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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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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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!!
Tweaks
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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!
-
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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I am a full-time graduate student and I also work full-time, which means that I am not likely to make labor-intensive, time-consuming recipes very often! I also struggle with anorexia, and so most of the recipes I create or try are low-calorie and fat-free. I do love to bake, though, and I'm able to do that for others right now, which is nice.
I also keep kosher; that, combined with the fact that I don't really eat meat or cheese, means that most of my recipes (or recipes that I try) are non-dairy and vegetarian, or can be easily adapted to suit that.
Kitchen gadgets are a horrible weakness of mine ... it is just so much fun to try out crazy new products that sometimes I can't help myself! Limited kitchen storage space has managed to sort of curtail that little habit.