Free Online Recipes
 |  

Sign Up login
 
 

Creamy Chicken Rice Soup Recipe

   
 

               Recipe Tools

 
No Reviews Yet
Read / Add New Review
Add / Copy to a Cookbook
Printable Format
 

 

 



     Creamy Chicken Rice Soup

Category   Salads - Soups - Sidedishes
Sub Category   None
Servings   4
Preptime   35 min

Ingredients
2 tbsp extra-virgin olive oil
1 lb skinless, boneless chicken thighs
Salt & pepper
3 carrots, sliced crosswise
1/2 cup long-grain rice, rinsed
One 16 oz pkg frozen black-eyed peas, thawed
One 32 oz container chicken broth
One 9 oz pkg frozen creamed spinach, thawed
3/4 baguette, for serving
 

Instructions
In a large pot, heat the olive oil over medium-high heat. Season the chicken with salt & pepper. Add to the pot and cook, stirring, until golden, 6-8 min; transfer to a plate. Add the carrots, rice and beans. Cook, scraping up any browned bits, for 1 min, then stir in the chicken brot and 2 cups water. Bring to a simmer over high heat, then lower the heat and simmer until the rice and beans are tender, about 20 min.
Meanwhile, shred the chicken. Add to the soup along with the creamed spinach and cook for 5 min; season with salt and pepper. Serve w/ baguette.


Originally Submitted
7/20/2010





0 Out of 5 from 0 reviews

You can add this Creamy Chicken Rice Soup recipe to your own private DesktopCookbook.

 

MySkiSign.com
 
 

   
   
 

Contact Us | Help | About Us

Copyright Complaints | Advertise with Us | Privacy Policy | Terms of Use

Copyright © 2002 - 2020 DesktopCookbook. All rights reserved.
Site Owned by
Integrated Sales Resources, LLC.