Posts Tagged soup
We’ve had a lot of snow here in Mid-Missouri this winter. A lot, to say the least. Just last week we had 18 inches of snow, drifts up to 4-5 feet and several days off work and school. During these cold days, I crave comfort food like pregnant women crave pickles and ice cream. To get my fix, I usually end up with soup, stew or chili. Today, it’s soup.
With a young child, chicken noodle soup is always a safe bet. However, my husband vetoed the noodles and asked for something different. Lucky for him, I just bought a great rice blend at the grocery. It has brown and wild rice, an easy way to snazz up any meal. So, 45 minutes later (much longer than noodles would have taken) the rice was finished and I could add it to the soup.
Saltines would go great with this soup, as would a nice thick piece of banana bread for dessert. So if you have a craving for a warm, gratifying meal, give this recipe a shot.
Chicken and Rice Soup
- 2 chicken breasts, cooked and diced
- 2 stalks celery, diced
- 2 carrots, diced
- 1 onion, diced
- 1 tablespoon poultry seasoning
- 2 cans Campbell’s chicken gravy
- 2 (26 oz. ea.) containers chicken stock
- 2 cups brown and wild rice blend, cooked
In a saucepan, add 2 cups chicken stock to 1 cup uncooked rice, this yields 2 cups cooked. Bring to a boil, stir and then lower the heat and add a lid. This will take about 45 minutes to cook through and absorb all the liquid. In the meantime, add the remaining chicken stock, chicken, vegetables, seasoning and gravy to a stock pot. Let this simmer while the rice cooks. By the time the rice is ready, the veggies will be soft. Once the rice is finished, add it to the soup and you’re ready to eat.
I add canned gravy because it’s already seasoned and it adds body and flavor to this soup.
This week I had a great opportunity to start blogging for our local newspaper, the Columbia Daily Tribune. I will post an item there every other week talking about food, like I do for this blog. I’m excited about dipping my toes back into the journalism waters again. So, there will be times like today when I refer back to something I posted in the Trib’s Community Kitchen blog.
I certainly didn’t want to skip this post, as it’s one of my favorite recipes and one I tend to use as a back up when I can’t think of something else to make. Check out my broccoli-cheese soup, I’m hope you love it as much as I do. Click here to see my Community Kitchen post.
- 2 heads fresh broccoli, chopped
- 10 oz. frozen broccoli
- 6 cups water
- 1 large onion, finely diced
- 2 teaspoons salt
- 2 teaspoons white pepper
- 1 teaspoon garlic powder
- 8 oz. American cheese, cubed
- 1 cup milk
- 1 cup heavy cream
- 1 tablespoon cornstarch (+ enough water to make it a slurry)
In a large pot or Dutch oven, bring the 6 cups of water to a boil. Once boiling, add the fresh and frozen broccoli, and onions. Once the vegetables are soft, add the spices and cheese and stir making sure the cheese doesn’t stick to the bottom of the pot. In the meantime, mix the cornstarch and a little water in a small bowl until it’s smooth without lumps. Now that the cheese has melted, add the milk and heavy cream. Once the soup is smooth, add in the cornstarch mixture and allow to simmer. The soup will thicken as it heats. Serve in a bread bowl or alone. Makes 8 servings.