Creamy Chicken, Vegetable, and Rice Soup
A creamy soup that can be adjusted to dietary and taste preferences. As is, it calls for chicken, vegetables, cooked rice, cream, and chicken stock.
Ingredients
- 3 tbsp oil or fat
- 1 ½ cup diced celery
- 1 ¼ cup chopped onion 1 large or 2 small onions
- 1 cup chopped carrots 4 large, peeled
- 1 cup chopped peppers 2 large, seeded
- 1 cup chopped bacon cooked
- 2 cups green beans
- 1 lb diced chicken cooked
- 2 tsp garlic powder or more to taste
- Salt to taste
- 6 cups chicken or vegetable stock
- ½ cup heavy cream
- 2-3 cups cooked rice
Instructions
- In a large stock pot, heat three tablespoons of oil or fat. I used bacon fat.
- Add chopped celery, onion, and carrots to the pot and cook until the onions and celery are translucent. Sprinkle with salt and 1 tsp garlic powder as it cooks.
- Add the cooked chicken, bacon, peppers, and green beans. Stir in until everything is heated through, letting the flavors meld. Add 1 tsp garlic powder and sprinkle salt on to taste.
- Pour 6 cups of chicken stock into the pot and let simmer for at least a half hour. If you want it to sit on the stove for longer, add more stock than 6 cups.
- About 10 minutes before you’re ready to serve the soup, add heavy cream and cooked rice. Bring the soup back to a simmer and serve immediately.