We returned home from a fun holiday visit to Alabama. We were all so glad to be home with our own beds, toys, and routines.
For our first supper at home, I made chicken and rice soup. I made a version of a recipe my cousin gave my mom many years ago.
This soup has been a favorite ever since we started making it. I almost always make this soup when I take food to friends. I once won 3rd place in a soup cook-off with the recipe.
The original recipe calls for half and half- I usually substitute with 2% milk. (Half and half is really good in the soup, but using 2% cuts fat, calories, and cholesterol without much sacrifice.) The original recipe also calls for minute rice. I use short grain brown rice and increase the cooking time from 30 minutes to 45 minutes.
Ingredients
2 chicken breast halves, cooked and diced
2 cans cream of mushroom soup
30oz chicken broth
4 cups water
4 Tablespoons butter
2 cups rice
1 pint milk or half and half
salt to taste
Combine all ingredients in pot and simmer 45 minutes, or until rice is cooked.
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The brown rice was a really nice addition. I didn't notice a change in flavor, and the texture was better than minute rice. Shannon also added fresh mushrooms, which increased the complexity and bulk of the soup without adding bad stuff (fat, calories, sodium, etc). Dinner Win!
ReplyDeleteShannon, I made this soup and it was delicious! I also used brown rice as per your suggestion and Holt and I loved it. The extra mushrooms sound good to me but Holt is not a huge mushroom fan so I'll probably skip those. But this recipe is definitely a keeper for us.
ReplyDelete-Laura
oh and I used non-fat half and half (which by the way I don't understand how that can even exist, but I digress) instead of milk or fully loaded half and half.
ReplyDelete-Laura