Wednesday, May 9, 2012

Cheesy Chicken & Rice Soup

Jana here with a recipe that was somewhat of a treat for our family!  While this recipe contains 'real food' products, they are not low fat!  Sometimes you need a meal to celebrate something, and this is great for that!  We were celebrating my husband completing his first semester of grad school!  I found this recipe on Picky Palate.  Although the prep time was longer than some quick meals I have posted before, it wasa worth the time!  Very savory and great with some wheat crackers!

Cheesy Chicken & Rice Soup

3 tablespoons olive oil
1 medium onion, finely chopped
1/2 cup of peeled/chopped carrots
2 tablespoons minced garlic
1 stick (8 tablespoons) butter
1/2 cup all purpose flour
1/2 teaspoon salt
1/2 teaspoon black pepper
32 ounces plus 16 ounces chicken stock
2 cups cheddar cheese, shredded
1 teaspoon hot sauce
3 cups cooked, shredded chicken
3-4 cups cooked rice (we used brown rice, and it was great!)
1/2 cup sour cream

1. Cook and shred chicken, saving the broth if you are boiling the meat.  Meanwhile, cook rice according to package directions.

2. Put olive oil in a large pot over medium heat.  When hot, add onion, carrots, and minced garlic.  Cook until vegetables are tender.  (about 10 minutes)  Reduce heat to low.

3. In a separate large saucepan, melt the butter over medium heat.  Slowly whisk in the flour, salt, and pepper, and cook for one minute.  Next, whisk in 32 ounces of chicken broth. Increase heat slightly, and continue stirring until sauce is thick and creamy. (about 5 minutes)

4. Once the sauce has thickened, reduce heat to low, and stir in the shredded cheese, and hot sauce.  Stir until the cheese has melted.

5. Add cheese sauce to veggies. Also add cooked chicken and rice.  Next, add remaining 16 ounces of broth, and sour cream.  Stir until well combined.

6. At this point, the soup may simmer until you are ready to serve.


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