This creamy chicken soup with rice (and cheese) is oh so nice on cold wintry days.
In January it’s so nice
while slipping on the sliding ice
to sip hot chicken soup with rice
Sipping once sipping twice
sipping chicken soup with rice
I was craving chicken soup the other day. I pulled out an old recipe I made ages ago, polished it off, updated it and came up with this rendition. Kids love it.
Creamy Chicken Soup with Rice
This is a great soup to make when you’re piddling around the house all day. It starts by making a flavorful stock with economical chicken quarters. Add rice, milk and cheese for a creamy, homey chicken soup.
2 chicken quarters or 1 (2-pound) fryer
1 peeled potato
1/2 cup brown jasmine or basmati rice
2 cups 2% milk
2 tablespoons flour
3 ounces sharp cheddar cheese
1/2 cup half and half
1. Place chicken quarters in a large saucepan or Dutch oven. Cover with water, bring to a boil, reduce heat and simmer 2 hours. Remove chicken and strain broth. Remove chicken from bones and discard bones.
2. Add potato and rice to broth, simmer 30 minutes. Mash potato. Add chicken to broth. Whisk milk and flour together until smooth. Add to soup and cook 15 minutes or until thickened. Add cheese and half and half.
—By Jill Melton, Relish Editor