"CREAM" OF CHICKEN SOUP
From "Dining In"; I've always wanted to find a kosher "cream of chicken soup" recipe, and now I have one! I had to play around a bit with the amount of liquids, especially when cooking the rice because I used an immersion blender... it might work okay as listed with a food processor.
Provided by brokenburner
Categories Chicken
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Saute onion in oil until clear.
- Add water and rice and cook until soft.
- Blend with hand blender or puree in food processor and return to pot.
- Mix in remaining ingredients and bring to a boil; simmer 10 to 15 minutes.
- Note: The "cream" in this soup is made by blending rice. You can add less water, if you like a thicker soup.
Nutrition Facts : Calories 171.1, Fat 5.1, SaturatedFat 1.1, Cholesterol 13.6, Sodium 255, Carbohydrate 21.7, Fiber 1.2, Sugar 4, Protein 8.8
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Umumararungu Tausi
[email protected]This recipe is a great base for cream of chicken soup. I like to add some of my own seasonings, such as garlic powder, onion powder, and thyme. I also like to add some chopped vegetables, such as carrots, celery, and onions. This soup is always a hit
Nazir Johnson
[email protected]This is one of my favorite recipes for cream of chicken soup. It's so flavorful and creamy. I always add a little bit of extra salt and pepper to taste, and I sometimes add some chopped carrots or celery. I've also used this soup to make chicken nood
kayode Gik
[email protected]This cream of chicken soup is delicious and easy to make. I followed the recipe exactly and it turned out perfectly. I used it to make a chicken pot pie and it was a hit with my family. I will definitely be making this soup again.