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Cream of Chicken and Rice Soup Service Foods 4355 International Blvd, Suite 150, Norcross, GA 30093 - 800-872-3484
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Home > Blog > Cream Of Chicken And Rice Soup

Cream of Chicken and Rice Soup

Ingredients:Chicken and Rice Soup

2 tablespoons olive oil
16 oz. Service Foods skinless, boneless chicken breast
8 oz. finely chopped onions (3 medium)
1 8 oz. package fresh mushrooms, sliced
4 oz. Service Foods chopped carrots
1 tablespoon minced garlic
1/3 cup long grain rice, uncooked
1 14 oz. can reduced-sodium chicken broth
1 cup water
1/4 teaspoon ground nutmeg
2 12 oz. cans evaporated milk
2 tablespoons all-purpose gluten free flour
8 oz. Service Foods chopped spinach
2 teaspoons finely shredded lemon peel
2 tablespoons lemon juice

Directions:

1.  In a Dutch oven or large stainless pot, heat oil over medium-high heat; reduce heat to medium. Add chicken; cook for 12 to 15 minutes or until no longer pink, turning once halfway through cooking. Remove chicken to a plate to cool. When cool enough to handle, use two forks to pull chicken apart into coarse shreds.

2.  Meanwhile, add onions, mushrooms, carrot, and garlic to the Dutch oven; cook for 5 minutes, stirring occasionally. Stir in rice; cook for 1 minute more. Add broth, the water, nutmeg, and 1/2 teaspoon ground black pepper. Bring to boiling; reduce heat. Simmer, covered, for 15 minutes.

3.  In a small bowl, stir together 1 can of the evaporated milk and the flour; stir into mixture in Dutch oven. Stir in the remaining can of milk. Cook and stir until bubbly.

4.  Stir in spinach and the shredded chicken. Simmer for 5 minutes. Stir in lemon peel and lemon juice. If desired, sprinkle with additional ground black pepper.

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