Cream of Chicken & Rice Soup
Ingredients
- 1/2 pound chicken breasts, cut in 1/2-inch pieces
- 1/4 cup all-purpose flour
- 1/2 teaspoon oregano
- 1/2 teaspoon salt
- 1/2 teaspoon white pepper
- 4 tablespoons butter
- 1 rib of celery, diced
- 2 carrots, diced
- 1 medium onion, diced
- 3/4 cup uncooked long-grain white rice
- 6 cups chicken stock
- 2 cups heavy cream
- 8 to 10 (5-inch) bread bowls
- 8 to 10 whole green onions, trimmed leaving 3 inches green
Instructions
Dust chicken in flour, oregano, pepper and salt. In Dutch oven, heat 3 tablespoons butter, stir in chicken and all the flour all at once, stirring often until chicken and flour are lightly browned, 2 to 3 minutes. Set chicken aside.
Add remaining tablespoon of butter and saute vegetables for about a minute. Stir in chicken and cook until onions are softened. Then add hot chicken stock and rice. Bring to boil. Cover and cook over medium-low heat for 20 minutes.
Remove the pan from heat. Stir in cream and warm over low heat about 5 minutes. Do not let boil. Remove from heat.
Prepare bread bowl by cutting about 1 1/2 inches from the edge. Pull off top and remove soft bread from the interior. Reserve for croutons or bread crumbs.
Ladle soup into each bowl. Place each green onion in the soup. Serve immediately. Yield: 8 to 10 servings
From Brick Street Inn in Boone County, Indiana (No. 8); www.brickstreetinn.com
Source: The Progressive Farmer
Add remaining tablespoon of butter and saute vegetables for about a minute. Stir in chicken and cook until onions are softened. Then add hot chicken stock and rice. Bring to boil. Cover and cook over medium-low heat for 20 minutes.
Remove the pan from heat. Stir in cream and warm over low heat about 5 minutes. Do not let boil. Remove from heat.
Prepare bread bowl by cutting about 1 1/2 inches from the edge. Pull off top and remove soft bread from the interior. Reserve for croutons or bread crumbs.
Ladle soup into each bowl. Place each green onion in the soup. Serve immediately. Yield: 8 to 10 servings
From Brick Street Inn in Boone County, Indiana (No. 8); www.brickstreetinn.com
Source: The Progressive Farmer
Recipe Info
Views
319
Date
February 23, 2006
Categories
Soups and Sauces