Wednesday, October 26, 2011

Classic Chicken and Rice Soup

Fall just screams comfort food!  Soups, breads, turkey, mashed taters, all those things that make you feel all warm and cozy inside :)

This soup I tried the other day took me back to way back when.  I used to love popping open a can of Campbells Soup when I was young and having it alongside a grilled cheese sandwich.  Let me assure you, this is no condensed soup!  I must say even the Hubby admitted this was pretty dang good, and he's not a soup guy at all :)
Super easy, super good, super filling, super healthy, and super comforting.

Classic Chicken and Rice Soup
From:  Picky Palate

2 Tablespoons extra virgin olive oil
1 medium onion, finely chopped
1 tablespoon minced garlic
3 stalks celery, chopped
3 medium carrots, peeled and chopped
3 cups cooked, shredded chicken
7 cups chicken broth
2 cups cooked white rice
1 tablespoon whole grain Dijon mustard
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 cup finely chopped fresh parsley
1. Heat oil in large Dutch oven or pot over medium heat. Add onions, and cook stirring until tender, about 5 minutes. Add garlic and cook, stirring for 1 minute. Add celery and carrots, cooking and stirring until tender, about 5 minutes. Add chicken, chicken broth, rice, Dijon, salt, pepper and parsley. Stir and reduce heat to low. Let simmer until ready to serve.
Makes 8 servings

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