Recipe help, Creamy Chicken & Rice Soup

[bigbear]

Hi all,
I am looking for a recipe to make Creamy chicken and rice soup. A few of the local restuarants serve this around here and my wife loves the stuff. I have searched all of our cookbooks but can't find what the ingredient is that is used to thicken the soup. I am pretty sure it is not corn starch or flour.

Any body have any suggestions? To cold and icy to ride so might as well eat :D

TIA

Roy & Lynn

[cfell]

Hey Roy...
My bride makes something similar.. we call it Gumbo... but it is brown...(when done "properly"... =)

When you say "creamy" .... I guess you mean white... One thing you might try is "mushroom soup"... they sell it in cans... we mix it with Green Beans and Fried Onion Rings to make a casserole. Then, add in some "Chicken Stock".. you can buy that already canned.. or in a paper box like a milk carton... that will flavor it up a bit... then cook rice completely and mix together. To satisfy your own tastebuds, you might add some bacon or ham in chunks.

[mconlogue]

Creamy Chicken With Rice Soup
1/3 c. butter

1 C. diced onion

1 T. fresh garlic

2 C. sliced mushrooms

1 C. chopped carrots

2 C. chopped chicken breast

1 t. All-Purpose Seasoning

7 C. chicken broth

1 C. half-and-half

1 C. cooked white rice

1/3 C. cornstarch dissolved in 1/2 C. cold water

In a heated wok, melt butter. Add the onion and garlic. When the onions are soft and tender, add mushrooms and saute until soft.

Add the carrots, chicken, all purpose seasoning and broth. Stir until well-blended.

Add the cornstarch mixture. Stir until thickened.

Add the half-and-half. Continue simmering for 10 minutes.

Add the cooked rice and serve.

Yield: about 15 cups.

You can use Uncle Bens Long Grain and Wild Rice Original recipe for the rice instead of white rice.

[mconlogue]

Creamy chicken soup with wild rice

INGREDIENTS:
1 1/3 cups (8 oz) uncooked wild rice
3 lb Broiler-fryer chicken, cut up
7 cups Water
12 oz Sliced mushrooms
2 tb Cooking oil
1 cup Chopped onion
1 cup Chopped celery
2 tablespoons chicken bouillon granules
3/4 teaspoon White pepper
1/2 teaspoon Salt
1/2 cup Butter
3/4 cup Flour
4 cups Milk
3/4 cup Dry white wine
PREPARATION:
Partially cook wild rice according to package directions, but for 30 minutes; drain off liquid and rinse. Set the partially cooked rice aside.
In a large Dutch oven or stockpot, combine the chicken and water and bring to boiling.

Reduce heat, cover and simmer for 35 to 40 minutes or until chicken is tender. Remove chicken from broth and let stand until cool enough to handle. Skim fat from broth. Strain and reserve broth. Remove chicken meat from bones. Cut into bite-size pieces.
In the same pot, cook mushrooms in hot oil for 4 to 5 minutes or until tender.

Add onion and celery. Cover and cook for 5 to 10 minutes or until tender, stirring once (I'd probably do the onion and celery first, until translucent, and then add mushrooms and cover and cook). Remove from heat. Return broth to the stock pot.

Add partially cooked wild rice to the chicken broth. Stir in the granules, white pepper and salt. Bring to boiling and then reduce heat and simmer, uncovered, for 15 minutes.

In a large saucepan, melt the butter; stir in the flour until smooth. Add milk all at once. Cook and stir until bubbly. Stir into soup mixture. Stir in the chicken pieces and the dry white wine; heat through. Serves 8.

[mconlogue]

1-2 lbs boneless, skinless chicken (1 or 2 lbs, depends how much chicken you want), cut into bite sizes.
1 cup milk
3 cups uncooked rice (rinse to remove starch)
1 large can (26oz.) campbell's cream of mushroom soup
1 large can (26oz) campbell's cream of chicken soup
Seasoning salt
Black Pepper
Cayenne Pepper (if you want it spicy)
Garlic powder
Onion powder
Parsley flake

Directions
In a large 5qt pan, fill almost to top with water, as water will evaporate while cooking, make sure water stays at least 3/4 full for the rice.
Add garlic, onion powder, seasoning salt, and black pepper into the water, also if want spicy, add cayenne pepper.
Add chicken in water, boil til chicken cooked thoroughly.
Add rice, let it cook til rice soak up all the water.
Add the soups, and milk, mix well.
Enjoy!
I serve this with a slice of garlic bread, side of salad, and glass of iced tea.
Forgot to mention, you can also do this recipe as Crockpot too, just toss everything in the crockpot as listed in ingredients, turn it on HIGH, and forget it about it for 4-6 hours, or til rice are tender and chicken cooked thoroughly.

[bigbear]

Mark,
I will pass these on my bride and let her be the judge.

Thanks again

Roy