In 1993 I picked up a Midwest Living magazine because it had the promise of excellent soup recipes created as “inn style” soups. It’s the Bible in my kitchen. One of our family favorites is Cream of Chicken Soup, an adaptation of the cream of chicken soup and chicken noodle soup in the magazine.
Light Cream of Chicken Rice Soup
- ¼ cup extra virgin olive oil
- 2 ribs of celery diced
- 1 Vidalia Onion, chopped
- 1 cup of carrots cut up
- 2 chicken bouillon cubes
- 7 cups of chicken stock
- 4 cups of skim milk
- 2 packages of Success Brown Rice
- ¾ teaspoon white pepper
- ½ teaspoon black pepper
- 1 teaspoon kosher salt
- 1 roasted chicken, with meat removed
- 2 Tablespoons Italian parsley, chopped
Sauté the vegetables in the olive oil till soft in a 6 quart Dutch oven. Add the 7 cups of chicken stock, 2 bouillon cubes, 4 cups of milk and rice. Add the white, black pepper and salt. Bring to a boil then lower and simmer 35 to 40 minutes. In the meantime, remove the chicken from the carcass and cut into small cubes. Add the chicken and the parsley at the very end.
You’ll enjoy the taste and it’s super easy for a mid-week meal.