Hey everyone, it is Drew, welcome to my recipe site. Today, we’re going to make a distinctive dish, best ever chicken and rice soup. One of my favorites. For mine, I’m gonna make it a little bit unique. This will be really delicious.
I'm originally from Minnesota, where wild rice grows in abundance and is very popular in recipes. This creamy chicken and wild rice soup has been part of our Christmas Eve menu for years. To save time, I cook the chicken and wild rice and cut up the vegetables the day before. —Virginia Montmarquet, Riverside, California This really is the best Chicken and Rice Soup Ever!
Best Ever Chicken and Rice Soup is one of the most favored of recent trending meals in the world. It is simple, it is quick, it tastes yummy. It is appreciated by millions daily. They are fine and they look fantastic. Best Ever Chicken and Rice Soup is something which I have loved my whole life.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have best ever chicken and rice soup using 14 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Best Ever Chicken and Rice Soup:
- Get 2 chicken breast diced
- Make ready 2 tbsp butter
- Take 7 cup chicken stock
- Prepare 1 juice of 1 lemon
- Get 3/4 cup chopped kale
- Prepare 3 carrots diced
- Prepare 3 celery stocks diced
- Prepare 1/4 tsp salt
- Take 1/4 tsp pepper
- Get 3 clove garlic minced
- Prepare 2 tbsp fresh basil
- Get 1/2 cup onion diced
- Get 1 1/2 cup white rice
- Make ready 3/4 cup frozen corn
A Chicken and Rice Soup that will nourish your soul… A recipe with high returns for minimal effort! This Chicken Rice Soup is made by cooking chicken pieces in the broth which yields a beautiful savoury, golden, flavour infused broth without having to man handle a whole chicken. Bring to a boil and then reduce heat to medium and cook until chicken is done, about twenty minutes. Remove the chicken from the pot and let cool for a few minutes.
Instructions to make Best Ever Chicken and Rice Soup:
- melt butter in skillet and cook diced chicken until it's white and almost cooked thoroughly.
- add all ingredients into crock pot except rice and corn.
- cook on high 4 hours or low 8 hours.
- add corn and rice the last 30 min of cooking.
Season generously with salt and pepper. Remove cover, and taste rice to be sure it is cooked completely (if not, continue cooking a few more minutes). When rice is done, stir in milk, and return heat to medium. Bring to a low boil, and simmer soup a few more minutes until heated through. Add additional salt and pepper to taste.
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