CREAMY CHICKEN AND VEGETABLES OVER RICE RECIPES

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BEST CREAMY CHICKEN & RICE SOUP RECIPE - HOW TO MAKE ...



Best Creamy Chicken & Rice Soup Recipe - How to Make ... image

Looking for the best Panera cream of chicken soup? This recipe is the best.

Provided by DELISH.COM

Categories     soup

Total Time 45 minutes

Prep Time 0S

Cook Time 0S

Yield 1

Number Of Ingredients 13

3 tbsp. butter
1 onion, chopped
2 large carrots, sliced into rounds
2 stalks celery, thinly sliced
1 lb. boneless skinless chicken breasts
1 tbsp. fresh thyme leaves, plus more for garnish
3 cloves garlic, minced
kosher salt
Freshly ground black pepper
3 tbsp. all-purpose flour
4 c. low-sodium chicken broth
1 c. heavy cream
1 c. wild rice

Steps:

  • In a large pot or Dutch oven, melt butter. Add onion, carrots, and celery. Cook, stirring, until vegetables are tender and liquid has evaporated, 6 minutes. Add chicken and cook until golden, 10 minutes, then add thyme and garlic and stir until fragrant, 1 minute. Season generously with salt and pepper.
  • Add flour and whisk until golden, 1 minute. Pour over chicken broth and milk and season with salt and pepper. Add rice and bring to a simmer until rice is tender and chicken is cooked through.

CREAMY CHICKEN & VEGETABLES RECIPE: HOW TO MAKE IT



Creamy Chicken & Vegetables Recipe: How to Make It image

Provided by Taste of Home

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 4 servings.

Number Of Ingredients 9

1 Reynolds® Oven Bag, Large Size
2 tablespoons flour
1 can (10-3/4 oz.) condensed cream of chicken or mushroom soup, undiluted
1 tablespoon dried basil, divided
1 teaspoon seasoned salt, divided
1/4 teaspoon pepper
1 package (16 oz.) frozen mixed vegetables
4 boneless skinless chicken breast halves (4 to 6 oz. each)
Hot cooked biscuits or rice

Steps:

  • Preheat oven to 350°F., Shake flour in Reynolds® Oven Bag; place in 13x9x2-inch baking pan at least 2 inches deep. Add soup, 1 teaspoon basil, 1/2 teaspoon seasoned salt and pepper; squeeze bag to blend in flour. Add vegetables; arrange evenly on both sides of bag. Sprinkle chicken with remaining seasonings; place in single layer between vegetables in bag., Close oven bag with nylon tie; cut six 1/2-inch slits in top. Tuck ends of bag in pan., Bake 40 to 45 minutes until meat thermometer reads 170°F. Stir vegetables and sauce; serve with biscuits or rice.

Nutrition Facts : Calories , FatContent , CholesterolContent , SodiumContent , CarbohydrateContent , FiberContent , ProteinContent

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