Friday, January 7, 2011
Chicken/Turkey Rice Soup!
3 cups uncooked rice
8 cups Chicken broth + water to make watery soup base
1 cup half n half
2 cans cream of celery soup
1 small bag frozen peas & carrots
3 to 4 cups shredded chicken or turkey
salt n pepper to taste
Simply simmer the rice in the chicken broth till tender and the rice is almost a mush consistency. I added water to the broth as the rice will soak up the chicken broth rather quickly. Add as much water to get the consistency your family likes for soup. Add 1 cup half n half; cream of celery soup; frozen peas & carrots. Add shredded turkey. I shredded the hot turkey with my Bosch gourmet whips!.
Serve in bread bowls!
Note from Paula: This was my attempt at throwing together a soup to use up the left over turkey and soothe the aching bones from the onslaught of flu! You can make this soup healthier by making your own cream of celery and home made chicken broth.
Homemade cream of celery:
Cream soup base:
1. Saute in butter:
1 stick butter
1 cup finely chopped celery
1/2 cup onion finely chopped
2 cloves garlic minced.
2. Add flour; add milk and stir briskly with whisk till thick.
3/4 cup flour
2-3 cups milk
You want to have a thick creamy base so the milk will vary to what consistency you like your cream base to be.
Homemade chicken broth:
(from Soups and Muffins by Sue Gregg; click here)
1. 4-5 # chicken or turkey pieces with bone in pot with water and bring slowly to rolling boil.
2. Add a couple of carrots chopped; 1/2 teaspoon marjoram leaves; 1/4 teaspoon sweet basil leaves.
You can also use your crock pot on low for 8-10 hours or high for 31/2 to 41/2 hours.