Chicken and Mushroom Soup
"Thick and hearty. Adapted from a recipe at allrecipes.com."
- Ready In:
- 40mins
- Ingredients:
- 13
- Serves:
-
8
ingredients
- 6 cups low sodium chicken broth
- 1 cup uncooked long grain rice
- 2 tablespoons olive oil
- 2 onions, finely chopped
- 2 carrots, finely chopped
- 6 garlic cloves, minced
- 3⁄8 cup all-purpose flour (1/4 cup plus 2 tbsp)
- 2 cups milk
- 1 1⁄2 lbs mushrooms, sliced
- 1 teaspoon dried oregano or 1 teaspoon poultry seasoning
- 1⁄2 teaspoon kosher salt
- 1⁄2 teaspoon fresh ground black pepper
- 2 lbs cubed cooked chicken
directions
- In a large saucepan, heat broth to boiling. Add rice, cover and cook 15 minutes, until rice is almost, but not quite done.
- Meanwhile, in another saucepan, heat olive oil over medium heat until shimmering. Add onion and carrot and saute until onion is translucent and soft but not brown, 3-5 minutes. Add garlic and saute until fragrant, about 1 minute.
- Add flour and stir well. Cook until thick and pasty flavor is gone, about 3 minutes. Add milk, whisking constantly to eliminate lumps. Add mushrooms, oregano, salt and pepper.
- Add broth and rice to thickened milk, along with chicken. Stir thoroughly and simmer until chicken is hot and rice is fully cooked, about 5 minutes.
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RECIPE SUBMITTED BY
DrGaellon
New Rochelle, 0
I'm a 48 y/o gay Jewish man in the suburbs immediately north of New York City. I'm a general internist, practicing and teaching at a medical college north of NYC. I also earned a Masters in Public Health degree in 2013.
After a Walt Disney World trip in Dec 2006 where I had to rent an electric scooter because I couldn't manage the walking, I decided to have gastric bypass surgery, which was done Feb 28, 2007. I lost 160 lbs (though I've gained back about 60 of that since). I can't eat as much as I used to, so I want every bite to be extra good!
