Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, creamy chicken, kale and rice soup. One of my favorites food recipes. This time, I will make it a little bit tasty. This is gonna smell and look delicious.
Creamy Chicken, Kale and Rice Soup is one of the most well liked of recent trending meals on earth. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. Creamy Chicken, Kale and Rice Soup is something that I have loved my whole life. They’re fine and they look fantastic.
Cubes of cooked chicken and brown rice are added to this creamy soup made with roasted garlic chicken broth and roux-thickened milk. All Reviews for Creamy Chicken and Rice Soup. Whenever I'm in need of a nourishing, soothing meal, I turn to this creamy chicken and rice soup.
To get started with this particular recipe, we have to first prepare a few ingredients. You can have creamy chicken, kale and rice soup using 17 ingredients and 7 steps. Here is how you cook it.
The ingredients needed to make Creamy Chicken, Kale and Rice Soup:
- Prepare 2 chicken breast, boiled cooled and shredded (or use rotisserie)
- Prepare 2.5 cups fresh kale, chopped
- Prepare 1 large onion, diced
- Take 6 garlic cloves, minced
- Take 3 celery, diced
- Get 2 small-medium carrots, diced
- Make ready 2 tbs flour
- Prepare 2 tbs butter
- Take 1.5 tsp olive oil
- Get 1/2 cup milk
- Make ready 1/2 cup cream (half&half is fine)
- Prepare 6 cup chicken stock
- Get 3/4 cup rice (uncooked)
- Make ready 1 tsp dried thyme
- Prepare 2 tsp dried basil
- Prepare 1 dried bay leaf
- Prepare to taste Salt and pepper
It's rich and hearty and oh so comforting. Creamy Chicken and Wild Rice Soup. This post may contain affiliate links. Add chopped chicken, rice, chicken stock, and milk into pot.
Instructions to make Creamy Chicken, Kale and Rice Soup:
- In a large pot, heat oil with butter on medium high heat. Sautee onion and garlic until onion translucent. Then add your carrots and celery, cook for 4 min.
- Add the flour to the pot and cook for 2-3 min. Add your milk and cream to the pot. Cook for 5 more min, the mixture should be pretty thick.
- Add your shredded chicken to the pot and stir to combine. Add all of your chicken stock. Let this cook together for about 20 min. (On medium low)
- After 20 min, add your rice and kale to the pot, cook for another 30 min. (On medium low)
- The longer you let it cook, the thicker it will become.
- Note: if u boil bone in chicken for this recipe. Save the water you boiled the chicken in, just strain it to remove any icky parts and add that to your soup if you dont have stock.
- This makes a lot of soup, the leftovers are even better if you can imagine!!
Add in the salt and pepper. […] portion control weapons out there. I have used my muffin tins, many times, to freeze portions of soups, steel cut oats, kale, among other things. Go ahead and flag this chicken and wild rice recipe—it's sure to become a family favorite. A pot of pure comfort, it's a slightly thickened, creamy chicken soup with a finishing garnish of smoky bacon. Add onion, carrots and celery and sauté until slightly tender.
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