Chicken & Rice Soup #SoupSwappers

Hey hey! It’s Soup Swapper Saturday!

This month Ashley from Cheese Curd in Paradise who chose the theme: Regional Soups.  The goal here is to whip up a soup that this local to your own state.  So I decided to make Chicken Wild Rice Soup – it’s so quintessentially midwestern!

Here’s the thing though – wild rice is kind of expensive and fussy to make, so I’ve started making my own twist on the soup and adding a rice medley.  It involves par-cooked rice (that’s the only reasonable explanation for a rice medley that takes only 15 minutes to cook) so it’s super fast and super delicious.

I start with raw chicken that is poached in the broth as the rice cooks, but you could totally use leftover cooked chicken (or a store bought rotisserie chicken) to make this delicious, flavorful recipe go faster yet.

And if you have a little more time on your hands, you should definitely give this version a try --> Chicken & Wild Rice Soup with Bacon.

Scroll past the recipe to see what other recipes the soup swappers brought to the table today!

Creamy Chicken & Rice Soup

1 tsp butter

1 medium onion, chopped

2 stalks celery, chopped

3 large carrots, chopped

1 lb boneless skinless chicken thighs, cut into bite sized pieces

Salt & pepper

4 cups chicken broth

1 1/3 cup rice medley

1 cup peas

1 cup half and half

Place the butter in a soup pot over medium heat.  Add the onions, celery and carrots and cook until tender.  Season with salt and pepper.

Stir in the chicken, broth, and rice.  Cook for 20 minutes or until chicken is cooked through and rice is tender.  Stir in the peas and half and half.  Heat through and serve.

Serves 4

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Chicken & Rice Soup

by Amy's Cooking Adventures October-20-2017

Chicken & Rice Soup #SoupSwappers Regional Soups Challenge

Ingredients

• 1 tablespoon butter
• 1 onion
• 2 stalks celery
• 3 carrots
• 1 pound boneless skinless chicken thighs
• dash salt and pepper
• 4 cups chicken broth
• 1 1/3 cups rice medley
• 1 cup peas
• 1 cup half and half

Instructions

Place the butter in a soup pot over medium heat. Add the onions, celery and carrots and cook until tender. Season with salt and pepper. Stir in the chicken, broth, and rice. Cook for 20 minutes or until chicken is cooked through and rice is tender. Stir in the peas and half and half. Heat through and serve.

Details

Prep time: 10 mins Cook time: 20 mins Total time: 30 mins Yield: 4 servings