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How about a quick go to meal right on your pantry shelf! Today's video we will can up a basic but classic chicken soup. I am using my brand new all american.
Alright, don’t linger, let’s practice this pantry day chicken rice soup menu with 12 materials which are surely easy to have, and we have to process them at the very least through 4 ways. You should shell out a while on this, so the resulting food could be perfect.
Ingredients requirements of Pantry Day Chicken Rice Soup:
- Provide 2 tsp of unsalted butter
- You need 1/2 small onion - chopped
- Take 1 pinch for dried thyme
- Make ready 1 pinch of celery seed
- Give 2 cup leftover cooked chicken - torn into chunks (I used half a leftover rotisserie chicken lol)
- Give 3/4 cup of frozen mixed veggies
- You need 1 can for golden mushroom soup
- Prepare 2 1/2 cup of low sodium chicken broth
- Require 1 cup of water
- Give 1/4 tsp poultry seasoning (optional, I liked the extra flavor it added)
- Prepare 1/3 cup uncooked long grain rice (not instant)
- Need 1 for salt and pepper to taste
I would just add a little extra broth before serving again. A Chicken and Rice Soup made by cooking chicken pieces in the broth which yields a beautiful savoury, golden soup without having to man handle This Chicken and Rice Soup recipe is a terrific base for adding your own touch. It's slurp-worthy delicious as it is, but can take more veggies, more. Spicy and light chicken and rice soup.
Pantry Day Chicken Rice Soup how to cook:
- Melt the butter in a medium sauce pan over medium heat. Add onion, sprinkle with a pinch of salt and cook til just barely translucent stirring occasionally, about 3 minutes. Add thyme and celery seed and cook another 1 minute, stirring constantly.
- Add chunks of chicken, soup, chicken broth, water, veggies and poultry seasoning (if using). Stir to combine. Taste and adjust salt and pepper as desired.
- Turn heat up to medium high. Bring to a boil stirring occasionally. When soup begins to boil immediately add uncooked rice, cover and turn heat down to medium low. Simmer for 20 minutes or until rice is tender, stirring only twice, keeping the lid on otherwise. When done taste again and adjust seasoning if necessary.
- Serve and enjoy on its own, with crusty bread or even a delicious grilled cheese, like the one attached below. ;) - - https://cookpad.com/us/recipes/360014-phenomenal-grilled-cheese
Best served with warm cornbread and a cold beer! An easy and quick soup to make on a cold day. Full of a great cheesy taste with big chunks of chicken and broccoli all over. Just made this soup today and it was heartwarming and delicious! Add a big pinch of salt.
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