Hello everybody, it is Brad, welcome to our recipe page. Today, we’re going to make a special dish, pantry day chicken rice soup. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Free UK Delivery on Eligible Orders Discover The Latest Outdoor Collection Now. Here is how you achieve it. 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).
Pantry Day Chicken Rice Soup is one of the most favored of current trending meals on earth. It’s enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. Pantry Day Chicken Rice Soup is something that I have loved my whole life. They are fine and they look fantastic.
To get started with this particular 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 it.
The ingredients needed to make Pantry Day Chicken Rice Soup:
- Prepare 2 tsp unsalted butter
- Take 1/2 small onion - chopped
- Get 1 pinch dried thyme
- Make ready 1 pinch celery seed
- Prepare 2 cup leftover cooked chicken - torn into chunks (I used half a leftover rotisserie chicken lol)
- Make ready 3/4 cup frozen mixed veggies
- Get 1 can golden mushroom soup
- Get 2 1/2 cup low sodium chicken broth
- Take 1 cup water
- Prepare 1/4 tsp poultry seasoning (optional, I liked the extra flavor it added)
- Get 1/3 cup uncooked long grain rice (not instant)
- Take 1 salt and pepper to taste
This is a great chicken soup. It is much more flavorful than most and yet is easy to make—you can use leftover chicken or turkey and chicken broth. 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.
Instructions 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
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. I thought I would have leftovers of this, but wound up needing to make a second batch. It's easy, too, so that wasn't a big deal.
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