It is a well know fact that certain foods should be eaten at specific times throughout the year. Ok, so maybe it isn’t such a well known fact. My husband adimantly disagrees with this stance. It just seems wrong to eat a steaming bowl of soup or bubbling casserole in July. It almost feels like I am cheating on Fall.
Now I can finally say IT IS TIME! Even though it wasn’t on the menu for tonight Plus, it is such a simple recipe with staple ingredients that it was easy to whip up without having to run to the store. And, oh, was it SO GOOD! The recipe calls for chicken but I found it to be a great use of leftover Thanksgiving turkey.
Cheesy Chicken & Rice Soup
Recipe from Iowa Girl Eats
1 Tablespoon butter
1 Tablespoon extra virgin olive oil
1/4 small onion, minced
1 carrot, chopped
1 rib celery, chopped
salt & pepper
2 garlic cloves, minced
3/4 cooked chicken, shredded or chopped
6 cups chicken broth
2 cups skim milk, divided
1 bay leaf
1 cup long grain white rice
1/4 cup flour
8oz shredded cheese (I used a mix of smoked cheddar, sharp cheddar, and fresh grated parmesan)
Melt butter and oil in a large soup pot over medium heat. Add onion, carrot, and celery, season with salt and pepper, then saute for 10 minutes or until vegetables are soft. Add garlic cloves then cook for 1 more minute, stirring constantly. Add chicken, season with more salt and pepper (if chicken is unseasoned) then stir to combine.
Add chicken broth, 1-3/4 cups milk, and bay leaf to the pot. Turn heat up to bring to a boil then add rice and stir to combine. Place a lid on top then turn heat down to medium-low and cook for 10-15 minutes, stirring occasionally, until rice is tender.
In a small bowl whisk together remaining 1/4 cup milk with flour. Stream into soup, stir to combine, then cook uncovered for 5 more minutes. Turn off heat and remove pot from burner then add cheese and stir until smooth. Let soup sit and thicken for 10 minutes then serve.