This is a really simple, creamy soup recipe. It uses chicken from the Creamy Basil Chicken recipe I shared. If you didn't make that recipe it would work to use other cooked chicken, even the canned chicken from CostCo. Some of the flavor would be lost because the creamy basil chicken is cooked with bacon, but overall it would still be a great soup. My kids really liked it. I didn't have mushrooms so I added some dried onions instead. Also, I had some left-over brown rice. The recipe calls for wild rice but I think any kind would work. bon appetite! Paige
Ingredients:
1 cup sliced carrots (2 medium)
1 cup sliced celery (2 stalks)
1 cup quartered mushrooms
3 Tbsp. butter
3 Tbsp. flour
2 14-oz. cans chicken broth
Chicken reserved from Creamy Basil Chicken, chopped (4 breast halves)
3/4 cup cooked rice (wild, brown, white -- leftovers are great for this!)
1/4 tsp ground black pepper
Salt to taste
1 1/2 cups half and half
Preparation
1. In a saucepan cook carrots, celery, and mushrooms in hot butter over medium heat until tender. Stir in flour. Add broth, chicken, wild rice, and pepper. Cook and stir until mixture is bubbly and slightly thickened. Stir in half-and-half; heat through.
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1 comment:
Loved it! We liked it better than the Creamy Basil Chicken dinner it came from! What I did was used the leftover sauce from the Creamy Basil Chicken dinner, along with the vegies and extra breast of chicken, and added it to chowder so there were not only carrots, celery and mushrooms, but the onions and peppers and asparagus from the other dinner. And I didn't have chicken broth so I just watered it down with water and added whole cream instead of half and half. It turned out very creamy and a favorite! Thanks Paige
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