I inlcluded the instructions for yesterday's homemade condensed cream of chicken soup in this recipe, so if you follow these instructions you'll already be.
Creamy Chicken & Rice Soup
Arrange chicken, skin side up, over rice mixture.
Recipe Summary Creamy Chicken & Rice Soup
This creamy, luscious chicken and wild rice soup is quick and easy to make thanks to pre-cooked rice and rotisserie chicken. Plus, it's quite nutritious--clocking it at under 300 calories, with 3 grams fiber and 10 percent of your daily calcium and potassium in just one serving.Ingredients | Chicken Casserole With Rice And Cream Of Chicken Soup
1 tablespoon olive oil
1 cup onion, chopped
1 cup carrots, thinly sliced
½ cup celery, thinly sliced
1 (8 ounce) package sliced cremini mushrooms
4 garlic cloves, minced
½ teaspoon kosher salt, divided
½ teaspoon ground black pepper, divided
4 cups unsalted chicken stock
1 cup water
1 ½ cups shredded, skinned rotisserie chicken breast
1 (8.8 ounce) package UNCLE BEN'S® READY RICE® Long Grain and Wild
½ cup heavy whipping cream
⅓ cup all-purpose flour
4 cups baby kale, lightly packed
2 tablespoons fresh flat-leaf parsley, chopped
1 tablespoon apple cider vinegar
Directions
Heat oil in a Dutch oven over medium-high. Add onion, carrots, and celery to pot; saute 3 minutes, stirring frequently. Add mushrooms, garlic, 1/4 teaspoon salt, and 1/4 teaspoon pepper; saute 5 minutes, stirring frequently. Add stock and water; bring to a boil. Reduce heat and simmer 8 minutes or until vegetables are tender. Add chicken, rice, and remaining salt and pepper; cook 3 minutes.
Combine whipping cream and flour in bowl, stirring with a whisk. Stir into soup; bring to a boil. Cook 2 minutes or until thickened. Stir in kale and parsley. Remove from heat and stir in vinegar.
Note: chopped regular, curly kale can be substituted for baby kale.
