Years and years ago I used to keep up with Beth Moore’s blog. At the time, she put together a cookbook from her blog readers where we all pitched in recipes. One was a DELICIOUS Chicken and Rice Soup that her daughter, Amanda, shared. I adapted it a little here and there, but it is absolutely the yummiest soup recipe.
- 1 Tbsp olive oil
- ½ Cup Chopped onion
- 2 Garlic cloves chopped
- 1 Cup chopped celery
- 1 Cup chopped carrot
- 1 8oz package of mushrooms (halved or quartered)
- ¼ Cup Flour
- ½ tsp tarragon
- ¼ tsp thyme
- 2 Cups Water
- 2 Tbsp Sherry
- 2 cans Chicken Broth
- 1 can (12 oz) Evaporated Milk
- 3 Cups cooked diced or shredded Chicken
- 1 box cooked Rice a Roni Wild Rice
- Heat oil in a large pot over medium high heat.
- Add Chopped onion and next 4 ingredients. Sauté until onion is tender.
- Stir flour, tarragon and thyme into onion mix and cook for 1 minute--stirring frequently.
- Add 2 cups of water, sherry, chicken broth and milk.
- Bring to a boil, reduce heat and simmer for 20 minutes until slightly thick.
- Stir in cooked rice and chicken and cook for 10 minutes.
The Ingredients.
Heat oil in a large pot. Add chopped onion and next 4 ingredients. Sauté all the vegetables (onions, garlic, carrots, celery, and mushrooms) until the onion is tender.
Stir flour, tarragon, and thyme into onion mix. Cook for 1 minute–stirring frequently. I forgot to take a photo of this step–If it looks like pasty mush–you’re doing great!
Add 2 cups of water, sherry, chicken broth and milk. Try not to sample too much of the Sherry on this step. Just a tip I’ve learned.
Bring to a boil, reduce heat and simmer for 20 minutes or until slightly thick. I’ve never achieved much of a “thickness” in making this and have always attributed it to my inability to thicken any sauce without a little help from my BFF –corn starch. I honestly don’t mind this being more of a soupy soup. But, if you prefer thicker–good luck and I hope you have better skills than I.
Stir in cooked rice and chicken and cook for 10 minutes. I use the Rice-A-Roni Long GrainWild Rice for this and love it. Any long grain wild rice will do–so just choose your favorite. Also, you can dice or shred the chicken.
Enjoy!
This is perfect for these last few (I pray) cold days of winter. It’s also a great one for anyone with a cold or flu. It’s just about as comforting and healing as the old stand by–chicken noodle.