Cream Of Chicken Soup Recipe

Name: Cream Of Chicken Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup uncooked white rice; 3 (10 3/4 ounce) cans reduced-sodium chicken broth; 1 skinless chicken breast (about 6 ounces); 1 celery rib, coarsely chopped; 1 carrot, thinly sliced; ¼ cup coarsely chopped onion; 3 sprigs fresh parsley; 1 ¼ cups evaporated skim milk; ¼ teaspoon dried thyme leaves; ⅛ teaspoon white pepper; ⅛ teaspoon ground nutmeg; 2 tablespoons finely chopped fresh parsley; 1 green onion, finely chopped

Servings: persons

1 cup uncooked white rice
3 (10 3/4 ounce) cans reduced-sodium chicken broth
1 skinless chicken breast (about 6 ounces)
1 celery rib, coarsely chopped
1 carrot, thinly sliced
¼ cup coarsely chopped onion
3 sprigs fresh parsley
1 ¼ cups evaporated skim milk
¼ teaspoon dried thyme leaves
⅛ teaspoon white pepper
⅛ teaspoon ground nutmeg
2 tablespoons finely chopped fresh parsley
1 green onion, finely chopped

1
Cook rice according to package directions, omitting salt.
2
Meanwhile, combine chicken broth and chicken in large saucepan.
3
Bring to a boil over high heat.
4
Reduce heat to medium low.
5
Simmer 10 minutes, skimming off any foam that rises to surface.
6
Add celery, carrot, onion and parley sprigs Simmer 10 more minutes or until chicken is no longer pink near bone, and vegetables are tender, continually skimming off any foam that rises to the surface.
7
Remove chicken breast from saucepan.
8
Let stand 10 minutes or until cool enoughto handle.
9
Remove chicken from bone.
10
Cut into 1 inch pieces.
11
Add rice, chicken pieces, milk, thyme, pepper and nutmeg to saucepan.
12
Cook over medium high heat for about 8 minutes, or until soup thickens, stirring constantly.
13
Top each serving evenly with finely chopped parsley and green onion.

393

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 cup uncooked white rice, 3 (10 3/4 ounce) cans reduced-sodium chicken broth, 1 skinless chicken breast (about 6 ounces), 1 celery rib, coarsely chopped, and more.

Yes, Cream Of Chicken Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Cream Of Chicken Soup

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