Hey everyone, it is Drew, welcome to our recipe page. Today, we’re going to prepare a special dish, pantry day chicken rice soup. It is one of my favorites food recipes. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.
Pantry Day Chicken Rice Soup is one of the most well liked of current trending meals on earth. It is enjoyed by millions every day. It is easy, it is fast, it tastes delicious. Pantry Day Chicken Rice Soup is something that I have loved my entire life. They are nice and they look wonderful.
Read Customer Reviews & Find Best Sellers. When soup begins to boil immediately add uncooked rice, cover and turn heat down to medium low. When done taste again and adjust seasoning if necessary. Rice is a great way to add a hearty touchto all of your soups to make them into a meal.
To get started with this recipe, we must prepare a few ingredients. You can cook pantry day chicken rice soup using 12 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Pantry Day Chicken Rice Soup:
- Take 2 tsp unsalted butter
- Prepare 1/2 small onion - chopped
- Take 1 pinch dried thyme
- Prepare 1 pinch celery seed
- Prepare 2 cup leftover cooked chicken - torn into chunks (I used half a leftover rotisserie chicken lol)
- Get 3/4 cup frozen mixed veggies
- Prepare 1 can golden mushroom soup
- Make ready 2 1/2 cup low sodium chicken broth
- Take 1 cup water
- Take 1/4 tsp poultry seasoning (optional, I liked the extra flavor it added)
- Make ready 1/3 cup uncooked long grain rice (not instant)
- Take 1 salt and pepper to taste
For more tasty chicken dishes, you should try our yummy mini chicken pot pies (video) and crispy air fryer chicken tenders. Transfer your vegetables to a large soup pot and add your broth, water and herbs. I serve this on cold rainy days with a loaf of homemade bread. Roasted Hubbard squash drizzled with a pomegranate maple glaze is a delicious fall side dish that is perfect for your holiday table.
Steps 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
I serve this on cold rainy days with a loaf of homemade bread. Roasted Hubbard squash drizzled with a pomegranate maple glaze is a delicious fall side dish that is perfect for your holiday table. Squash lovers, try this stuffed Hubbard squash for a hearty and healthy weeknight dinner. This chicken and brown rice soup is comforting, easy, and cozy for a simple yet hearty weeknight dinner or lunch. Naturally gluten free and dairy free, the simple ingredients remind you of a classic chicken soup, but fresh herbs provide a deeper and more delicious flavor.
So that’s going to wrap this up for this special food pantry day chicken rice soup recipe. Thank you very much for reading. I’m sure you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
