Creamy Chicken and Rice Soup by Paula Deen
Found this in Paula Deen's magazine "Cooking with Paula Deen". It is a little different from some I have seen and quite tasty. She uses heavy cream (of course) but I have made it with the heavy cream and also with evaporated milk which isn't as heavy. I changed the recipe to use fresh vegetables when possible and some garlic.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 6
- 1 garlic clove minced
- 3/4 teaspoon salt
- 1/2 teaspoon black pepper
- 3 tablespoons butter
- 3 cups heavy whipping cream
- 3 tablespoons flour
- 1 cup celery diced
- 1 cup frozen peas thawed
- 1 cup onion chopped
- 3 cups chopped rotisserie chicken
- 1 1/2 cups carrots sliced
- 1 1/2 teaspoons dried tarragon
- 1 box chicken broth
- 1 (8 7/8 ounce) packagewhole grain brown ready rice cooked
- toasted sliced almonds for garnish
- Carbohydrate 147.741221334857 g
- Cholesterol 487.211562836024 mg
- Fat 129.8096026073 g
- Fiber 1.96760124860538 g
- Protein 94.5728671039129 g
- Saturated Fat 79.1977388769557 g
- Serving Size 1 1 -8 serving(s) (1512g)
- Sodium 1691.97891031275 mg
- Sugar 145.773620086252 g
- Trans Fat 6.89369086444083 g
- Calories 2110 calories
In a dutch oven, melt butter over medium high heat. Add carrots, onion, celery, and garlic. Cook for 4-5 minutes, stirring frequently or until vegetables are tender. Add flour, tarragon, salt and pepper; cook, stirring constantly, for 2 minutes. Add broth and cream (evaporated milk or 2% milk); cook for 10-12 minutes, or until soup is thickened. Add chicken, rice, and peas; cook for 5-6minutes or until heated through. Garnish with toasted almonds, if desired.
