Hello everybody, it’s Brad, welcome to my recipe site. Today, we’re going to make a special dish, pantry day chicken rice soup. It is one of my favorites. For mine, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Choose from the world's largest selection of audiobooks. Free UK Delivery on Eligible Orders Melt the butter in a medium sauce pan over medium heat. Add chunks of chicken, soup, chicken broth, water, veggies and poultry seasoning (if using). Here is how you achieve it.
Pantry Day Chicken Rice Soup is one of the most favored of recent trending foods in the world. It’s simple, it’s fast, it tastes delicious. It’s appreciated by millions daily. They’re nice and they look fantastic. Pantry Day Chicken Rice Soup is something which I’ve loved my entire life.
To get started with this recipe, we must first prepare a few ingredients. You can have pantry day chicken rice soup using 12 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Pantry Day Chicken Rice Soup:
- Prepare 2 tsp unsalted butter
- Prepare 1/2 small onion - chopped
- Prepare 1 pinch dried thyme
- Get 1 pinch celery seed
- Get 2 cup leftover cooked chicken - torn into chunks (I used half a leftover rotisserie chicken lol)
- Take 3/4 cup frozen mixed veggies
- Take 1 can golden mushroom soup
- Make ready 2 1/2 cup low sodium chicken broth
- Make ready 1 cup water
- Make ready 1/4 tsp poultry seasoning (optional, I liked the extra flavor it added)
- Prepare 1/3 cup uncooked long grain rice (not instant)
- Make ready 1 salt and pepper to taste
Rice - regular uncooked long grained white rice (see note below.) Vegetables - sweet onion, carrots, and garlic. Rinse the rice under running cold water and drain well. Place the rice, stock and chicken into the soup maker jug with a little salt and pepper. Place the soup maker blending lid on top and secure to the base.
Steps to make Pantry Day Chicken Rice Soup:
- Melt the butter in a medium sauce pan over medium heat. Add onion, sprinkle with a pinch of salt and cook til just barely translucent stirring occasionally, about 3 minutes. Add thyme and celery seed and cook another 1 minute, stirring constantly.
- Add chunks of chicken, soup, chicken broth, water, veggies and poultry seasoning (if using). Stir to combine. Taste and adjust salt and pepper as desired.
- Turn heat up to medium high. Bring to a boil stirring occasionally. When soup begins to boil immediately add uncooked rice, cover and turn heat down to medium low. Simmer for 20 minutes or until rice is tender, stirring only twice, keeping the lid on otherwise. When done taste again and adjust seasoning if necessary.
- Serve and enjoy on its own, with crusty bread or even a delicious grilled cheese, like the one attached below. ;) - - https://cookpad.com/us/recipes/360014-phenomenal-grilled-cheese
Place the rice, stock and chicken into the soup maker jug with a little salt and pepper. Place the soup maker blending lid on top and secure to the base. Select the 'CHUNKY' soup setting and then select the 'START' button. Transfer your vegetables to a large soup pot and add your broth, water and herbs. Skim fat from top of stock.
So that is going to wrap this up with this special food pantry day chicken rice soup recipe. Thanks so much for your time. I am confident that you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
