Creamy Chicken and Rice soup?!
I want to make a cream of chicken and rice soup for dinner tonite!.
I usually never follow a recipe so I need some advice or tips on this!. Should I precook my rice and then just add it to the soup in the end!?
Or, can I just add the rice to my soup base and let it cook in there!. Will this make the rice turn out too starchy!?
(I don't have any wild rice, so its going to be regular long grain rice!.)Www@FoodAQ@Com
I usually never follow a recipe so I need some advice or tips on this!. Should I precook my rice and then just add it to the soup in the end!?
Or, can I just add the rice to my soup base and let it cook in there!. Will this make the rice turn out too starchy!?
(I don't have any wild rice, so its going to be regular long grain rice!.)Www@FoodAQ@Com
Answers:
well I would cook the rice until it's almost done because it takes quite a bit of water to let rice swell!. But once it's almost done I would put it in the cream of chicken and finish cooking it!. And if it takes any of the liquid from the cream of chicken just add some water or some other liquid so it's not real thick!.
Good Luck! Enjoy!Www@FoodAQ@Com
Good Luck! Enjoy!Www@FoodAQ@Com
You cook it before and then make a roux adding it to it!. You can use brown rice!. Here is a good recipe for you to go off of:
Creamy Chicken and Rice Soup --
!.INGREDIENTS
1 1/2 cups chopped celery
1 1/2 cups chopped onion
2 cups uncooked brown rice
1 teaspoon chicken bouillon powder
2 (14 ounce) cans chicken broth
1 1/2 cups water
1 cup margarine
3/4 cup all-purpose flour
3 cups chopped, cooked chicken meat
6 cups milk, divided
salt and pepper to taste
!.!.DIRECTIONS
1!.In a large pot over high heat, combine the celery, onions, rice, bouillon, broth and water and bring to a boil!. Reduce heat to low, cover and simmer for 30 minutes, or until the rice has absorbed most of the liquid!. Remove from heat and set aside!.
2!.In a medium saucepan over medium heat, melt the butter or margarine!. Slowly add the flour, stirring often, to make a roux!. Add 4 cups of milk, 1/2 cup at a time, while constantly stirring!. Add this and the chicken to the rice mixture and return the rice mixture to the stovetop over low heat!.
3!.If the soup seems too thick, add some or all of the remaining 2 cups of milk!. Season with salt and pepper to taste and allow to simmer for at least an hour, stirring every 15 minutes!.Www@FoodAQ@Com
Creamy Chicken and Rice Soup --
!.INGREDIENTS
1 1/2 cups chopped celery
1 1/2 cups chopped onion
2 cups uncooked brown rice
1 teaspoon chicken bouillon powder
2 (14 ounce) cans chicken broth
1 1/2 cups water
1 cup margarine
3/4 cup all-purpose flour
3 cups chopped, cooked chicken meat
6 cups milk, divided
salt and pepper to taste
!.!.DIRECTIONS
1!.In a large pot over high heat, combine the celery, onions, rice, bouillon, broth and water and bring to a boil!. Reduce heat to low, cover and simmer for 30 minutes, or until the rice has absorbed most of the liquid!. Remove from heat and set aside!.
2!.In a medium saucepan over medium heat, melt the butter or margarine!. Slowly add the flour, stirring often, to make a roux!. Add 4 cups of milk, 1/2 cup at a time, while constantly stirring!. Add this and the chicken to the rice mixture and return the rice mixture to the stovetop over low heat!.
3!.If the soup seems too thick, add some or all of the remaining 2 cups of milk!. Season with salt and pepper to taste and allow to simmer for at least an hour, stirring every 15 minutes!.Www@FoodAQ@Com
HAPPY COOKING!!!!!!!Www@FoodAQ@Com
Unfortunately, you'll dilute the flavor of the soup if you add too much rice!. I would suggest precooking the rice and instead of using plain water, use either chicken stock or vegetable stock or bouillion cubes!. After cooking, add rice in small portions while constantly checking flavor!. Mixing in either yogurt or sour cream will increase flavor and richness!.Www@FoodAQ@Com
i've looked at 2 recipes at www!.cooks!.com and they both say to prepare the rice first!. however, they're both made with wild rice, but i think it'd be okay to use regular or brown rice just as long as you cook the rice first before adding the other ingredients!.Www@FoodAQ@Com
If using white rice use only 1/2 cup and you can put it in there while the soup is cooking for the last 15-20 minutes as long as the soup is not too thick!.Www@FoodAQ@Com